High Fructose Corn Syrup Free Rosemary-Garlic Lamb Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

High Fructose Corn Syrup Free Rosemary-Garlic Lamb Stew

Rich, slow-braised lamb with root vegetables and fragrant herbs is exactly the kind of deeply satisfying meal that feels like it took serious skill — but really just takes patience and good ingredients. The braising liquid here is built from pomegranate juice, apple cider vinegar, and bone broth, which means every drop of flavor comes from real, whole-food sources with no sweeteners or syrups hiding in the background. That matters more than you might think, since many store-bought broths, juices, and even spice blends can quietly sneak in corn-derived additives. Here, you control every component from start to finish. The lamb is seared hard in coconut oil to build a deep, caramelized crust before it ever hits the braising liquid, and that step alone transforms the final stew into something restaurant-worthy. Carrots, parsnips, and turnips go in partway through so they stay tender without turning to mush, soaking up the turmeric-and-ginger-spiced broth as everything cooks down together. A handful of fresh parsley at the end brightens the whole bowl and makes it look as good as it tastes.

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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
Morton Sea Salt Mediterranean Fine - 17.6 Oz Morton Fine Sea Salt Alessi Fine Sea Salt - 24 Oz Real Salt Sea Salt Fine - 26 Oz La Baleine Sea Salt Fine - 26.5 Oz
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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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