Nitrate & Nitrite Free Rosemary-Garlic Lamb Stew with Ceylon Cinnamon
Slow-braised lamb stew is the kind of deeply satisfying, cold-weather cooking that feels like it took serious culinary skill — and this one genuinely delivers on that promise. The lamb shoulder braises low and slow until it's fall-apart tender, surrounded by sweet potato, carrots, and celery soaking up a rich, aromatic broth. What makes this recipe especially clever is the flavor layering: pomegranate juice and apple cider vinegar add brightness and depth, while Ceylon cinnamon, turmeric, and fresh rosemary bring a warmth that's complex without being heavy. For anyone navigating nitrate and nitrite concerns, this stew is built entirely from whole, unprocessed ingredients — no cured meats, no packaged broths with hidden additives, just clean pantry staples and fresh produce. Bone broth forms the backbone of the liquid, giving the finished dish a silky, collagen-rich body that store-bought shortcuts simply can't replicate. The two-stage braising method — adding the root vegetables partway through — means nothing gets mushy, and everything finishes at exactly the right texture. Scatter a little fresh parsley over the top before serving and you've got a bowl that looks as good as it tastes.
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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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