Low Sugar Rosemary-Garlic Lamb Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.7

(13)

Slow-braised lamb stew is the kind of deeply satisfying, cold-weather cooking that makes the whole house smell incredible — and this version delivers every bit of that comfort without a single gram of added sugar hiding in the pot. The braising liquid gets its gentle sweetness entirely from pomegranate juice, which pairs beautifully with apple cider vinegar and rich bone broth to create a broth that's complex, savory, and just a little tangy. Coconut oil, fresh rosemary, thyme, and a warm hit of turmeric and ginger round out the flavor in a way that feels almost luxurious for such a straightforward recipe. Chunky carrots, parsnips, and turnips soak up all of that braising liquid as they cook down, turning tender and deeply flavored alongside the fall-apart lamb. Many store-bought stews and simmer sauces sneak in sweeteners you'd never expect, so building this one from scratch gives you complete control over every ingredient. The long, low braise does most of the work for you — just sear the lamb, build the pot, and let time do the rest. A scatter of fresh parsley at the end brightens everything up and makes it look as good as it tastes.

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Ingredients

4 servings

For the stew

2 lb bone-in lamb shoulder or leg, cut into 2-inch pieces
1 tsp fine sea salt, plus more to taste
2 tbsp coconut oil
1 medium yellow onion, roughly chopped
6 cloves garlic, smashed and peeled
3 medium carrots, cut into 1-inch pieces
2 medium parsnips, cut into 1-inch pieces
2 medium turnips, peeled and cut into 1-inch cubes
3 sprigs fresh rosemary
4 sprigs fresh thyme
1 tsp ground turmeric
½ tsp ground ginger

For the braising liquid

½ cup pomegranate juice
2 tbsp apple cider vinegar
2 cups bone broth

For serving

2 tbsp fresh flat-leaf 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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