Caffeine Free Rosemary-Garlic Lamb Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.7

(13)

Deeply savory and built for slow, unhurried cooking, this lamb stew is the kind of meal that fills the whole kitchen with the scent of rosemary, garlic, and warm spice long before it hits the table. Bone-in lamb shoulder or leg gets seared in coconut oil until deeply browned, then braised low and slow in a rich liquid of pomegranate juice, apple cider vinegar, and bone broth — a combination that keeps things completely free of coffee, tea, or any other stimulants that can sneak into sauces and marinades. Turmeric and ground ginger add earthy warmth without any caffeine-containing ingredients, so every element of the pot is genuinely clean. Chunky carrots, parsnips, and turnips go in partway through the braise, soaking up all that fragrant liquid until they're meltingly tender. By the time the lamb shreds at the press of a fork and registers that perfect internal temperature, you've got a bowl that's hearty, nourishing, and deeply satisfying. A scatter of fresh flat-leaf parsley at the end brightens everything up and makes it feel just a little bit fancy for a weeknight dinner.

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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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