Gut Friendly Rosemary-Garlic Lamb Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.7

(13)

Slow-braised lamb stew is the kind of meal that makes the whole house smell incredible, and this version is built from the ground up with your digestive system in mind. Bone-in lamb shoulder braises low and slow in a rich liquid of bone broth, pomegranate juice, and apple cider vinegar — ingredients that support gut health rather than work against it. The apple cider vinegar helps deglaze the pot and adds a gentle acidity that aids digestion, while the bone broth brings collagen and depth to every spoonful. Turmeric and ginger aren't just there for flavor — both are well-regarded for their soothing, anti-inflammatory properties, making them a natural fit here. Root vegetables like carrots, parsnips, and turnips become meltingly tender as they absorb the braising liquid, giving you fiber-rich bulk without anything harsh or hard to process. Fresh rosemary and thyme round out the aromatics, and a handful of flat-leaf parsley at the end keeps things bright and fresh. This is the kind of deeply nourishing, one-pot dinner that feels indulgent but is actually doing your body a quiet favor.

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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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