Oats 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 with root vegetables is the kind of meal that makes the whole house smell incredible, and this version delivers on every level. The braising liquid — a combination of pomegranate juice, apple cider vinegar, and bone broth — gives the stew a subtle tartness and depth that sets it apart from anything you'd get out of a can or a packet mix. Carrots, parsnips, and turnips soak up all that savory, herb-laced liquid as they cook, turning silky and sweet alongside the fork-tender lamb. Fresh rosemary and thyme do the heavy lifting on aromatics, while turmeric and ground ginger add a gentle warmth that lingers in every bite. Every single ingredient here is naturally free from grains and grain derivatives, so there's no need to scrutinize labels or worry about hidden fillers sneaking into your bowl. The technique is straightforward — sear, deglaze, braise low and slow — and the Dutch oven does most of the work for you. Finish with a scatter of fresh parsley and you've got a deeply satisfying, cold-weather stew that feels both rustic and a little special.

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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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