Pork Free Pomegranate, Apple & Sage Lamb Stew
This stew is the kind of deeply warming, slow-simmered dish that makes the whole kitchen smell incredible — earthy, a little sweet, and layered with spice in the best possible way. Bone-in lamb shoulder is seared until deeply browned before braising low and slow, which builds a rich, savory base that no shortcut can replicate. Pomegranate juice and apple cider vinegar bring a bright tartness that cuts through the richness of the lamb, while tart Granny Smith apple chunks added toward the end melt into the broth and add a subtle sweetness without turning the stew cloying. Fresh sage, Ceylon cinnamon, turmeric, and ginger round out the spice profile in a way that feels complex but never overwhelming. Every ingredient here is naturally free of pork and pork-derived products — the coconut oil stands in beautifully as the cooking fat, and the bone broth keeps everything deeply savory without any hidden additives to worry about. Carrots and parsnips soak up all that braising liquid and become impossibly tender alongside the fork-shredding lamb. Finish each bowl with a scatter of fresh parsley and you have a showstopper that's as weeknight-achievable as it is dinner-party worthy.
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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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