Almond Free Rosemary-Garlic Lamb Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.7

(13)

Rich, slow-braised lamb stew is the kind of meal that makes the whole house smell incredible, and this version delivers on every level. The bone-in shoulder or leg braises low and slow until the meat is completely fork-tender and falling apart, soaking up a deeply savory liquid built from pomegranate juice, apple cider vinegar, and bone broth. That combination sounds unexpected, but it creates a broth with real depth — slightly tangy, faintly sweet, and beautifully balanced by earthy rosemary, thyme, turmeric, and ginger. Chunky carrots, parsnips, and turnips go in halfway through, giving them just enough time to turn silky without losing their shape. Every single ingredient here is straightforward and naturally free from tree nuts, so there's no label-checking or substitution anxiety involved — just honest, whole-food cooking. A scatter of fresh parsley at the end brightens the whole bowl and makes it feel just a little bit fancy. This is the kind of stew worth making on a slow Sunday afternoon and eating all week long.

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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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