Walnut Free Rosemary-Garlic Lamb Stew with Ceylon Cinnamon
Slow-braised lamb stew is the kind of meal that makes a whole house smell incredible, and this version delivers deep, layered flavor from the very first simmer. Bone-in lamb shoulder gets a proper sear in coconut oil before braising low and slow in bone broth, pomegranate juice, and apple cider vinegar — a combination that tenderizes the meat beautifully while building a rich, slightly tangy broth. Ceylon cinnamon, turmeric, and ground ginger weave through the aromatics in a way that feels warming and complex without being heavy, and the sweet potato soaks up every bit of that savory liquid as it cooks down. For anyone navigating tree nut allergies, this recipe is naturally free of the usual suspects — every ingredient here is straightforward, with no hidden nut oils or ambiguous pantry additions to second-guess. The carrots and sweet potato go in partway through braising so they stay tender without turning to mush, and the fresh rosemary sprigs do quiet, fragrant work before getting pulled out at the end. A scatter of fresh parsley over the top adds a bright finish to what is otherwise a deeply cozy, cold-weather bowl. This is the kind of stew you make on a Sunday and think about all week.
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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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