Xanthan Gum Free Rosemary-Garlic Lamb Stew with Ceylon Cinnamon
Rich, slow-braised lamb stew is one of those dishes that naturally thickens itself — no additives, no stabilizers, just collagen from the bone-in shoulder melting into the broth over a long, gentle braise. That makes this recipe a genuinely effortless fit for anyone avoiding xanthan gum, since the body of the stew comes entirely from the meat, vegetables, and reduced liquid doing their thing. The flavor profile here is something special: pomegranate juice and apple cider vinegar bring a bright, slightly tart backbone, while Ceylon cinnamon, turmeric, and ground ginger layer in warmth without overwhelming the savory depth of the lamb. Sweet potato and carrots go in partway through, so they turn perfectly tender without dissolving, and fresh rosemary perfumes the whole pot as it braises low and slow. Searing the lamb in two batches before building the stew is the kind of small step that pays off enormously — those deeply browned surfaces are what give the broth its color and complexity. Serve it straight from the Dutch oven with a scatter of fresh parsley, and it's the sort of meal that tastes like it took far more effort than it actually did.
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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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