MSG Free Rosemary-Garlic Lamb Stew with Ceylon Cinnamon
Slow-braised lamb stew is one of those deeply satisfying dishes that feels like it took all day — and this one genuinely rewards the patience. The lamb shoulder braises low and slow until it's fall-apart tender, soaking up a rich, aromatic broth built from bone broth, pomegranate juice, and apple cider vinegar. Ceylon cinnamon, turmeric, and ground ginger give the stew a warm, slightly exotic depth that sets it apart from a standard weeknight braise without making it fussy or complicated. For anyone navigating MSG sensitivities, the challenge with hearty stews is usually the store-bought shortcuts — commercial broths, seasoning packets, and pre-made sauces are notorious for hidden additives. This recipe sidesteps all of that by building every layer of flavor from scratch using whole vegetables, fresh rosemary, and real spices. The bone broth does the heavy lifting for body and richness, so there's no need for anything processed or questionable. Carrots and sweet potato go in during the final stretch, turning tender and sweet as they absorb the braising liquid. Finish with a handful of fresh parsley and you've got a bowl that's genuinely nourishing, deeply flavorful, and completely clean from start to finish.
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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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