Gluten 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 one of those deeply satisfying cold-weather dishes that feels like it took serious culinary skill — and this one genuinely delivers. Bone-in lamb shoulder or leg gets seared until deeply browned, then braised low and slow in a fragrant liquid of pomegranate juice, apple cider vinegar, and bone broth that builds a broth with real complexity and body. Rosemary, thyme, turmeric, and ground ginger layer in warmth and earthiness without any flour-based thickeners or hidden grain-based additives, so the whole pot is naturally free of gluten from start to finish. Hearty root vegetables — carrots, parsnips, and turnips — go in halfway through the braise, soaking up all that savory liquid while staying tender without turning to mush. The pomegranate juice is a quiet star here, adding a subtle tartness and depth that makes the broth taste like it simmered all day (it basically does). A scatter of fresh flat-leaf parsley at the end brightens everything up just before serving. This is the kind of stew that makes a Dutch oven feel like the most important piece of cookware you 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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