Shellfish Free Rosemary-Garlic Lamb Stew with Ceylon Cinnamon
Slow-braised lamb stew is the kind of dish that makes a whole house smell incredible, and this version delivers on every level. Bone-in lamb shoulder or leg gets a deep, caramelized sear before a long, low braise in bone broth, pomegranate juice, and apple cider vinegar — a combination that tenderizes the meat until it practically falls apart on its own. What makes this stew genuinely special is the spice profile: Ceylon cinnamon, turmeric, and ground ginger layer in warmth and depth without overwhelming the savory richness of the lamb. Carrots, celery, and sweet potato go in partway through the braise, soaking up all those fragrant juices while staying perfectly tender rather than turning to mush. Every ingredient here is straightforward and naturally free from any seafood or shellfish concerns — no store-bought stocks with hidden additives, no mystery sauces, just clean, whole-food building blocks you can trust. Fresh rosemary sprigs do a lot of heavy lifting in the background, and a scatter of parsley at the end keeps things bright. This is the kind of deeply satisfying, one-pot meal worth making on a slow weekend afternoon.
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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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