Legume Free Pomegranate, Apple & Sage Lamb Stew
Warm, deeply aromatic, and built around ingredients that genuinely earn their place in the pot, this lamb stew is the kind of dish that makes a whole house smell incredible. Bone-in lamb shoulder is seared until deeply browned, then slow-simmered with carrots, parsnips, and tart apple chunks until everything is fork-tender and the broth has soaked up layer after layer of flavor. Pomegranate juice and apple cider vinegar bring a bright, slightly tangy backbone that keeps the richness of the lamb in check, while Ceylon cinnamon, turmeric, and fresh ginger add warmth without tipping into sweetness. Fresh sage stirred in near the end gives the whole thing a savory, herbal lift that feels almost autumnal. For anyone navigating a legume-free approach, this recipe is naturally in the clear — every ingredient is a vegetable, a fruit, a spice, or a quality protein, with no beans, lentils, or legume-derived thickeners anywhere in sight. Bone broth ties the liquid together into something silky and satisfying without needing any flour or starch to do the work. Finish with a scatter of fresh parsley and serve it straight from the Dutch oven for a meal that looks and tastes like you spent all day on it — because, honestly, the low-and-slow simmer did most of the heavy lifting for you.
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Learn more →Ingredients
4 servings
For the stew
- 2 lb bone-in lamb shoulder, cut into 2-inch pieces
- 1 tsp fine sea salt, plus more to taste
- 2 tbsp coconut oil
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, minced
- 3 medium carrots, cut into 1-inch pieces
- 2 medium parsnips, cut into 1-inch pieces
- 2 medium tart apples (such as granny smith), peeled, cored, and cut into 1-inch chunks
- ¼ cup pomegranate juice
- 1 tbsp apple cider vinegar
- 2 cups bone broth
- 1 tbsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 3 sprigs fresh thyme
- 1 bay leaf
- 2 tbsp fresh sage leaves, thinly sliced
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Pat the lamb pieces thoroughly dry with paper towels, then season all over with 1 tsp fine sea salt.
- 2
Heat the coconut oil in a Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the lamb pieces and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two surfaces. Transfer the seared lamb to a plate and set aside.
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