Pregnancy Friendly Pomegranate, Apple & Sage Lamb Stew
Warm, deeply savory, and built around ingredients that genuinely support a growing body, this lamb stew is the kind of one-pot meal that earns a permanent spot in your rotation. Bone-in lamb shoulder is simmered low and slow until it's fall-apart tender, and the bone broth base means every spoonful is rich with the kind of nourishing collagen that's hard to get from a shortcut stock. Carrots, parsnips, and tart Granny Smith apples add natural sweetness and fiber, while fresh ginger and turmeric bring gentle anti-inflammatory warmth without any heat that might upset a sensitive stomach. Pomegranate juice and apple cider vinegar lift the whole broth with a bright, slightly tangy depth that keeps the dish from feeling heavy. The lamb is cooked to well above a safe internal temperature — the recipe calls for at least 195°F — so there's no guesswork about doneness, which matters a lot when you're being careful about food safety. Fresh sage and a scatter of parsley at the end keep things vibrant and herbaceous right before it hits the table. It's the kind of stew that smells incredible while it cooks and tastes even better the next day.
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Learn more →Ingredients
4 servings
For the stew
- 2 lb bone-in lamb shoulder, cut into 2-inch pieces
Ingredient noteCook all meat thoroughly when pregnant.
- 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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