Eggless Rosemary-Garlic Lamb Stew with Ceylon Cinnamon
Slow-braised lamb stew is the kind of deeply satisfying cold-weather cooking that fills your kitchen with an aroma you want to bottle. This version layers bone-in lamb shoulder with fresh rosemary, sweet potato, carrots, and celery, then braises everything low and slow in bone broth spiked with pomegranate juice and apple cider vinegar — a combination that tenderizes the meat beautifully while building a rich, complex broth. Ceylon cinnamon, turmeric, and ground ginger round out the spice profile with warmth that feels exotic but never overwhelming. The whole dish comes together in a single Dutch oven, which means less cleanup and more time enjoying the results. Because every ingredient here is naturally egg-free — from the coconut oil used for searing to the bone broth that forms the braising liquid — there's nothing to swap or second-guess. The lamb becomes genuinely fork-tender after a long, unhurried braise, and the sweet potato practically melts into the stew, thickening it just enough to feel hearty and substantial. Finish with a scatter of fresh parsley and you have a bowl that looks and tastes like it took serious effort, even though the oven did most of the work.
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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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