Gut Friendly Rosemary-Garlic Lamb Stew with Ceylon Cinnamon
Slow-braised lamb stew is the kind of meal that makes your whole kitchen smell incredible, and this version is built from the ground up with digestive wellness in mind. Bone broth forms the deeply nourishing base, while apple cider vinegar and pomegranate juice add brightness and help create a braise that's as functional as it is delicious. Ceylon cinnamon — the "true" cinnamon — is used here specifically because it's gentler and lower in compounds that can be harder on the gut than the more common cassia variety. Turmeric and ginger round out the spice profile with their well-known soothing properties, and every ingredient on the list is whole, recognizable, and free from anything processed or inflammatory. The sweet potato and carrots cook down until completely tender, soaking up all that herby, spiced braising liquid and adding natural sweetness to balance the savory lamb. Searing the meat in batches before braising builds a deep, caramelized crust that makes the final stew taste like it came from a serious restaurant kitchen. Ladle it into bowls with a scatter of fresh parsley and you've got a genuinely restorative dinner that doesn't ask you to compromise on flavor.
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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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