Citrus Free Rosemary-Garlic Lamb Stew with Ceylon Cinnamon
Slow-braised lamb stew is one of those deeply satisfying cold-weather dishes that feels like it took serious culinary skill — and this one genuinely delivers on that promise. 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, aromatic broth. What makes this version especially clever is the combination of pomegranate juice and apple cider vinegar as the acidic backbone, giving you that bright, complex depth without relying on lemon or orange — a common sticking point for anyone navigating citrus-free cooking. Ceylon cinnamon and turmeric round out the spice profile with warmth and a subtle earthiness that makes the whole pot smell absolutely incredible. Bone broth keeps everything deeply savory, while coconut oil handles the searing beautifully and adds a faint richness that plays well with the rosemary. This is the kind of stew that rewards patience — the two-stage braising process means the vegetables stay intact and the lamb reaches that perfect shred-with-a-fork texture. A handful of fresh parsley scattered over the top at the end adds a pop of color and freshness that ties the whole bowl together.
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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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