Carrageenan Free Rosemary-Garlic Lamb Stew with Ceylon Cinnamon
Slow-braised lamb stew is the kind of deeply satisfying cold-weather cooking that makes your whole kitchen smell incredible, and this version delivers on every level. Bone-in lamb shoulder or leg gets a proper sear in coconut oil before a long, low braise in bone broth and pomegranate juice — that combination builds a rich, slightly tangy base that's anything but ordinary. Ceylon cinnamon, turmeric, and ground ginger bloom in the pot with the aromatics, giving the stew a warmly spiced depth without tipping into sweetness. Carrots and sweet potato go in partway through so they stay tender without turning to mush, and the fresh rosemary perfumes the whole braise from start to finish. For anyone navigating carrageenan concerns, the challenge with stews and braises often comes down to store-bought broths and pre-seasoned meats that sneak in additives you didn't ask for. This recipe keeps everything clean and straightforward — bone broth, whole vegetables, and spices you measure yourself, so there's nothing hidden in the ingredient list. The result is fork-tender lamb that practically falls off the bone, swimming in a glossy, herb-scented broth that's genuinely worth mopping up. A handful of fresh parsley scattered over the top at the end adds a bright finish to what is otherwise a deeply savory, slow-cooked bowl of comfort.
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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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