Rich, slow-braised lamb stew is the kind of meal that makes the whole house smell incredible, and this version delivers on every level. The bone-in shoulder or leg braises low and slow until the meat is fall-apart tender, soaking up a deeply savory liquid built from pomegranate juice, apple cider vinegar, and bone broth — a combination that's tangy, slightly sweet, and absolutely addictive. Rosemary, thyme, turmeric, and ginger layer in warmth and earthiness without overwhelming the natural richness of the lamb. Hearty root vegetables — carrots, parsnips, and turnips — go in halfway through so they come out perfectly tender rather than mushy. Every ingredient here is naturally grain-free, so there's no need to scrutinize labels or swap anything out; the recipe just works as written. A scatter of fresh parsley at the end brightens the whole bowl and makes it feel just a little bit fancy. This is the kind of stew worth making on a slow weekend afternoon and eating all week long.
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Pat the lamb pieces thoroughly dry with paper towels, then season all over with 1 tsp fine sea salt.
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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