Walnut Free Pomegranate, Apple & Sage Lamb Stew
This stew is the kind of deeply warming, slow-cooked dish that makes the whole house smell incredible — layers of savory lamb, sweet-tart apple, earthy root vegetables, and fragrant sage all building together in one pot. The pomegranate juice and apple cider vinegar bring a subtle brightness that cuts through the richness of the bone-in shoulder, while Ceylon cinnamon, turmeric, and fresh ginger give the broth a gently spiced depth that feels almost ancient. Bone-in lamb shoulder is the real hero here — seared hard in coconut oil until deeply browned, then left to braise low and slow until it practically falls apart at the touch of a fork. Tart Granny Smith apples go in toward the end so they soften without dissolving, adding little pockets of fruity sweetness throughout. Every single ingredient in this recipe is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden additions sneaking into your bowl. It's a genuinely elegant one-pot meal that works just as well for a quiet weeknight dinner as it does for a table full of guests.
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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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