Chestnut Free Rosemary-Garlic Lamb Stew with Ceylon Cinnamon
Slow-braised lamb stew is the kind of meal that makes the whole house smell incredible, and this version delivers deep, layered flavor from the very first simmer. Bone-in lamb shoulder gets a proper sear in coconut oil before braising low and slow in bone broth, pomegranate juice, and apple cider vinegar — a combination that tenderizes the meat beautifully while building a rich, slightly tangy broth. Ceylon cinnamon, turmeric, and ground ginger weave warmth through every bite without overpowering the savory backbone of the dish. Carrots and sweet potato go in partway through the braise, soaking up all that aromatic liquid until they're completely melt-in-your-mouth tender. For anyone navigating tree nut sensitivities, this recipe is naturally free of chestnuts and chestnut-derived ingredients — every component is straightforward and easy to verify at the store. Fresh rosemary sprigs do a lot of heavy lifting here, infusing the stew with an herby, almost floral note that ties the whole pot together. Ladle it into deep bowls with a scatter of fresh parsley and you've got a genuinely impressive dinner that tastes like it took far more effort than it did.
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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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