Xanthan Gum Free Rosemary-Garlic Lamb Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

Xanthan Gum Free Rosemary-Garlic Lamb Stew

Slow-braised lamb with root vegetables is the kind of meal that makes the whole house smell incredible, and this version delivers deep, layered flavor from the very first bite. The braising liquid — a combination of pomegranate juice, apple cider vinegar, and bone broth — does something genuinely special here, creating a rich, slightly tangy broth that needs no thickening agents whatsoever. That's the quiet win for anyone avoiding xanthan gum: the natural collagen from the bone-in lamb shoulder, combined with a long, low braise, produces a broth that is silky and satisfying all on its own. Carrots, parsnips, and turnips soak up every bit of that rosemary-and-thyme-scented liquid as they cook down to tender perfection. Ground turmeric and ginger add a subtle warmth that makes this stew feel a little more interesting than your average cold-weather bowl. Searing the lamb in batches before braising is the step you absolutely should not skip — those browned surfaces are where most of the flavor lives. Finish with a scatter of fresh parsley and you have a genuinely stunning, fuss-free dinner that happens to be completely free of any gums or stabilizers.

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
Morton Sea Salt Mediterranean Fine - 17.6 Oz Morton Fine Sea Salt Alessi Fine Sea Salt - 24 Oz Real Salt Sea Salt Fine - 26 Oz La Baleine Sea Salt Fine - 26.5 Oz
See all
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!