Walnut 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 a whole house smell incredible, and this version delivers on every level. The lamb shoulder braises low and slow until it's completely fork-tender, soaking up a deeply savory liquid built from bone broth, pomegranate juice, and apple cider vinegar — a combination that gives the broth a subtle tartness and beautiful depth. Rosemary, thyme, turmeric, and ginger layer in warmth and fragrance without overwhelming the natural richness of the meat. Chunky carrots, parsnips, and turnips round out the pot, turning buttery-soft as they absorb all that braising liquid. Every single ingredient here is straightforward and whole, so there's no need to scan labels for hidden nut-based oils or fillers that can sneak into packaged broths and spice blends. It's a hearty, nourishing bowl that works beautifully for a weekend dinner or any time you want something genuinely satisfying on the table.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!