BHA & BHT Free Rosemary-Garlic Lamb Stew with Ceylon Cinnamon
Slow-braised lamb stew is the kind of deeply satisfying, cold-weather cooking that feels like it took all day — and this one genuinely rewards the patience. The lamb shoulder braises low and slow until it's fall-apart tender, surrounded by sweet potato, carrots, and celery that soak up every bit of the rich, spiced broth. What makes this version stand out is the layering of flavors: Ceylon cinnamon (notably milder and more floral than the cassia variety most people have in their spice cabinet), turmeric, and ginger bloom in the pot before the pomegranate juice and apple cider vinegar go in, creating a broth that's complex without being heavy. Coconut oil handles the searing beautifully, and bone broth gives the base real body and depth. For anyone navigating preservative-free eating, packaged broths and spice blends are often where BHA and BHT sneak in — so using fresh aromatics, whole spices, and a clean bone broth here keeps everything exactly where you want it. Every ingredient is straightforward and easy to source, with no processed shortcuts required. Finish it with a handful of fresh parsley and you've got a bowl that looks and tastes like it came from a serious kitchen, with nothing in it you'd need to second-guess.
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Learn more →Ingredients
4 servings
- 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)
Instructions
- 1
Pat the lamb pieces thoroughly dry with paper towels, then season all over with the 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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