Yeast Free Pomegranate, Apple & Sage Lamb Stew
Slow-braised lamb stew is the kind of deeply satisfying cold-weather cooking that feels almost effortless once everything is in the pot. Bone-in lamb shoulder is seared until deeply browned in coconut oil, then simmered low and slow with carrots, parsnips, and tart Granny Smith apples until everything is fall-apart tender and the broth is rich with layered flavor. Pomegranate juice and a splash of apple cider vinegar give the braising liquid a subtle sweet-tart brightness, while fresh ginger, turmeric, and Ceylon cinnamon add warmth without overwhelming the dish. Fresh sage and thyme round out the aromatics, making the kitchen smell absolutely incredible as it cooks. Because the entire recipe relies on whole, unprocessed ingredients — no packaged stocks, no fermented additives, no hidden yeast-derived flavor boosters — it's a genuinely clean, comforting meal that doesn't require any label-reading anxiety. Bone broth brings body and depth to the sauce in a way that feels indulgent but stays completely on track. Finish each bowl with a scatter of fresh parsley and you have a stunning, restaurant-worthy stew that's as nourishing as it looks.
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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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