Celery 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 deep, complex flavor from every angle. The braising liquid is a clever combination of pomegranate juice, apple cider vinegar, and bone broth that tenderizes the meat while building a savory-sweet broth you'll want to drink straight from the bowl. Rosemary, thyme, turmeric, and ginger layer in warmth and earthiness without any of the celery or celeriac that often sneaks into classic stew recipes as an aromatic base. Instead, carrots, parsnips, and turnips do all the heavy lifting on the vegetable side, turning buttery-soft after their long braise alongside the fork-tender lamb. Searing the meat in batches before braising is the step that makes the biggest difference — those deeply browned surfaces translate directly into a richer, more satisfying broth. Whether you're cooking for a crowd or meal-prepping for the week, this is the kind of stew that tastes even better the next day once all those flavors have had time to settle in together.

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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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