Turkey 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 shoulder is the kind of cold-weather cooking that makes your whole kitchen smell incredible — layers of rosemary, thyme, and warm spices building into something deeply satisfying. This stew leans on bone-in lamb for maximum flavor, seared hard in coconut oil until a proper crust forms before the long, gentle braise does its work. The braising liquid is genuinely special: pomegranate juice and apple cider vinegar bring a subtle tartness that cuts through the richness of the meat, while bone broth keeps everything savory and full-bodied. Carrots, parsnips, and turnips go in partway through so they turn perfectly tender without going to mush, soaking up all that spiced, herb-laced liquid. Ground turmeric and ginger add a quiet warmth that you might not be able to place at first, but you'd definitely notice if they were missing. For anyone avoiding poultry entirely, this is a satisfying, hearty centerpiece that doesn't ask you to compromise on comfort or flavor — just pure, honest braised meat and vegetables done right. A scatter of fresh parsley at the end brightens the whole bowl before it hits the table.

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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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