Rosemary-Garlic Lamb Stew with Ceylon Cinnamon

• 

  2 lb bone-in lamb shoulder or leg, cut into 2-inch pieces
• 1 tsp fine sea salt
• 

  2 tbsp coconut oil
• 

  1 medium yellow onion, roughly chopped
• 

  4 cloves garlic, minced
• 

  2 medium carrots, cut into 1-inch pieces
• 

  2 stalks celery, cut into 1-inch pieces
• 

  1 medium sweet potato, peeled and cut into 1-inch cubes
• 3 sprigs fresh rosemary
• 

  ½ tsp ground ceylon cinnamon
• 

  ½ tsp ground turmeric
• 

  ¼ tsp ground ginger
• 

  ½ cup pomegranate juice
• 

  2 tbsp apple cider vinegar
• 

  3 cups bone broth

For serving

• 2 tbsp fresh parsley, roughly chopped (optional)