Xanthan Gum Free Pomegranate, Apple & Sage Lamb Stew
Slow-braised lamb shoulder with pomegranate, tart apple, and fresh sage is the kind of deeply warming stew that makes a whole kitchen smell incredible. The broth builds its body entirely from the natural gelatin of bone-in lamb and rich bone broth, so there's absolutely no need for thickeners or stabilizers — this one is naturally, effortlessly free of xanthan gum without any workarounds. Coconut oil gets the lamb beautifully seared, and a bloom of turmeric, Ceylon cinnamon, and fresh ginger gives the broth a warmth that feels almost exotic without being heavy. Pomegranate juice and apple cider vinegar add a bright, fruity acidity that cuts through the richness of the meat, while Granny Smith apple chunks stirred in near the end turn meltingly tender and soak up every bit of that spiced broth. The carrots and parsnips round things out with a gentle sweetness, and the fresh sage leaves tie the whole pot together with an herby, savory finish. It's a long, slow simmer that rewards patience — by the time the lamb is fork-tender and shredding at the touch, you'll have a stew that tastes like it took far more effort than it did.
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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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