Pecan Free Rosemary-Garlic Lamb Stew with Ceylon Cinnamon
Slow-braised lamb stew is the kind of deeply satisfying cold-weather cooking that fills your kitchen with an aroma you want to bottle up and keep forever. This version layers bone-in lamb shoulder with fresh rosemary, garlic, and a warm spice blend of Ceylon cinnamon, turmeric, and ginger — a combination that feels both ancient and completely craveable. The pomegranate juice and apple cider vinegar add a subtle brightness that cuts through the richness of the braised meat, while sweet potato and carrots soak up every bit of that fragrant broth. Searing the lamb in batches before the long, low braise is the move that makes the whole dish — those browned surfaces build a depth of flavor that no shortcut can replicate. Because every ingredient here is whole and straightforward, there's no need to scan labels or second-guess what's hiding in a spice blend or pre-made stock. The result is fork-tender meat that practically falls off the bone, surrounded by vegetables that have become silky and sweet from nearly two hours of gentle cooking. Finish with a scatter of fresh parsley and ladle it into deep bowls — this one is a keeper.
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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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