Citrus Free Rosemary-Garlic Lamb Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.7

(13)

Deeply browned lamb, sweet root vegetables, and a fragrant broth built on rosemary and garlic — this is the kind of slow-braised stew that makes the whole house smell incredible. The braising liquid is where things get really interesting: pomegranate juice and apple cider vinegar bring a gentle tartness and depth that you'd normally expect from wine or citrus, so there's absolutely no need for lemon or orange anywhere in the pot. Ground turmeric and ginger round out the flavor with warmth, while the long, low braise coaxes the lamb into something truly fork-tender and rich. Carrots, parsnips, and turnips soak up all that savory liquid as they cook, turning the whole thing into a satisfying one-pot meal. It's a smart, naturally citrus-free approach that doesn't feel like anything is missing — just a deeply comforting stew that stands completely on its own.

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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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