Cashew 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 with earthy root vegetables and fragrant herbs is the kind of meal that makes a cold evening feel genuinely luxurious. The braising liquid here is quietly brilliant — pomegranate juice and apple cider vinegar bring a gentle tartness that balances the deep, savory broth and keeps the whole pot from feeling heavy. Turmeric and ginger weave warmth through every bite, while the rosemary and thyme do what they do best, perfuming the stew as it slowly transforms on the stove. Carrots, parsnips, and turnips soak up all of that braising liquid over the final hour, turning tender and almost sweet against the fork-shredding lamb. Every single ingredient in this recipe is naturally free from tree nuts, so there's no label-scanning or substitution anxiety — just straightforward, wholesome cooking. A scatter of fresh parsley at the end adds a pop of color and brightness that makes the finished bowl look as good as it tastes. This is the kind of stew worth making on a Sunday so you can eat well all week.

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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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