Mushroom 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 fills the whole kitchen with an incredible aroma, and this version absolutely delivers. Bone-in lamb shoulder or leg gets seared until deeply browned, then braised low and slow with rosemary, thyme, turmeric, and ground ginger until it's fall-apart tender and full of layered flavor. The braising liquid is genuinely special — pomegranate juice and apple cider vinegar bring a subtle tartness that balances the richness of the meat, while bone broth keeps everything savory and deeply nourishing. Hearty root vegetables like carrots, parsnips, and turnips go in partway through, soaking up all that fragrant, spiced broth as they turn perfectly tender. For anyone navigating a fungi-free diet, this recipe is a natural fit — every single ingredient is straightforward and plant- or animal-based, with no hidden extras to second-guess. A scatter of fresh flat-leaf parsley at the end adds a bright, clean finish that lifts the whole bowl. This is the kind of stew you'll want to make on a Sunday and eat all week.

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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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