Gelatin Free Rosemary-Garlic Lamb Stew with Ceylon Cinnamon
Slow-braised lamb stew is the kind of deeply satisfying meal that feels like it took all day — and this one genuinely rewards your patience. Bone-in lamb shoulder or leg braises low and slow until it's fall-apart tender, soaking up a rich, aromatic broth built from pomegranate juice, apple cider vinegar, and bone broth. The combination of Ceylon cinnamon, turmeric, and ground ginger gives the stew a warmly spiced depth that sets it apart from a standard herb-and-wine braise, while fresh rosemary keeps things grounded and savory. For anyone avoiding gelatin, the tricky part with stews is often the broth — many store-bought options sneak in gelatin as a thickener or stabilizer. Here, the body of the stew comes entirely from the natural collagen released by the bone-in lamb during the long braise, along with the starchy sweet potato that melts into the liquid and thickens it beautifully without any additives. Every ingredient is straightforward and easy to verify, so there's no guesswork involved. Chunky carrots and sweet potato round out the pot with sweetness and substance, making this a complete, hearty meal on its own. A scatter of fresh parsley at the end brightens the whole bowl just before serving. It's the kind of recipe that fills your kitchen with an incredible smell and tastes even better than it looks.
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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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