Pecan Free Pomegranate, Apple & Sage Lamb Stew
This is the kind of stew that makes the whole house smell incredible — warm with cinnamon and turmeric, bright from pomegranate juice and apple cider vinegar, and deeply savory from slow-simmered bone-in lamb. The combination of tart Granny Smith apples, sweet parsnips, and fresh sage creates a layered, almost autumnal complexity that feels both rustic and a little special. Searing the lamb in batches before building the broth is the move that locks in that rich, caramelized depth you want in every spoonful. The pomegranate juice does something quietly brilliant here — it adds a fruity tartness that balances the fat of the lamb without tipping the whole thing into sweetness. Everything in this recipe is naturally free of tree nuts, so there's no need to audit labels or swap anything out — just cook with confidence. It's a genuinely satisfying cold-weather bowl that works just as well for a quiet weeknight as it does for a dinner worth showing off.
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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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