Seeds 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 the kind of meal that makes the whole house smell incredible, and this version delivers deep, layered flavor without a single seed in sight. The lamb shoulder is seared until deeply browned in coconut oil, then braised low and slow in a beautifully complex liquid of pomegranate juice, apple cider vinegar, and bone broth — a combination that tenderizes the meat while building a broth that's tangy, savory, and just a little sweet. Turmeric and ground ginger add warmth and color, while fresh rosemary and thyme do the heavy aromatic lifting throughout the long braise. Chunky carrots, parsnips, and turnips get added partway through so they soak up all that braising liquid without turning to mush. The result is fork-tender lamb that practically shreds itself, surrounded by hearty root vegetables in a glossy, fragrant broth. Many stews and spice blends sneak in seeds through seasoning mixes or thickeners, but every ingredient here is straightforward and easy to verify. A scatter of fresh parsley at the end brightens the whole bowl and makes it feel just a little fancy for something so comforting.

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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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