Chicken 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 is the kind of meal that makes the whole house smell incredible, and this rosemary-garlic stew delivers on every level. Bone-in lamb shoulder or leg gets seared in coconut oil until deeply browned, then braised low and slow in a beautifully layered liquid of pomegranate juice, apple cider vinegar, and bone broth — a combination that tenderizes the meat while building a broth that's tangy, slightly sweet, and deeply savory. Turmeric and ground ginger add warmth without overpowering the fresh rosemary and thyme that perfume the whole pot. Carrots, parsnips, and turnips go in partway through, soaking up all that braising liquid until they're perfectly tender and almost silky. The result is fork-tender lamb that practically shreds itself, surrounded by hearty root vegetables in a glossy, aromatic broth. A scatter of fresh flat-leaf parsley at the end brightens everything up just before serving. This is the kind of deeply satisfying, one-pot dinner that feels special enough for a weekend gathering but is genuinely straightforward to pull off.

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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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