Fructose Free Rosemary-Garlic Lamb Stew with Ceylon Cinnamon
Slow-braised lamb stew is the kind of deeply satisfying comfort food that can feel off-limits when you're navigating fructose sensitivity, but this recipe is built around ingredients that genuinely work for that need. The lamb braises low and slow in bone broth with pomegranate juice and apple cider vinegar, developing a rich, complex sauce without relying on high-fructose additions or problematic sweeteners. Ceylon cinnamon — milder and more nuanced than the cassia variety — layers in warmth alongside turmeric and ginger, giving the broth an almost aromatic, spiced depth that makes every spoonful feel intentional. Carrots, celery, and sweet potato go in partway through, so they turn completely tender without turning to mush, soaking up all that savory braising liquid along the way. The sear on the lamb is worth every minute — those deeply browned surfaces are what give the finished stew its body and that unmistakable slow-cooked richness. A scatter of fresh parsley at the end keeps things bright and pulls the whole bowl together. This is the kind of recipe you'll want on rotation through the colder months.
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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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