Yeast Free Rosemary-Garlic Lamb Stew with Ceylon Cinnamon
Slow-braised lamb stew is one of those deeply satisfying dishes that feels like it took all day — and this one genuinely rewards the patience it asks for. Bone-in lamb shoulder or leg gets seared until deeply browned, then braised low and slow in bone broth with pomegranate juice and apple cider vinegar until it's falling-off-the-bone tender. What makes this version especially interesting is the spice profile: Ceylon cinnamon, turmeric, and ground ginger layer in warmth and complexity without any of the harshness you'd get from cassia cinnamon, while fresh rosemary keeps everything grounded and savory. Avoiding yeast-containing ingredients can be tricky in braises, since many store-bought broths, vinegars, and flavor bases sneak in yeast extract — but every ingredient here is straightforward and clean, so there's nothing hidden to worry about. The sweet potato and carrots go in partway through cooking, soaking up all that spiced, tangy braising liquid without turning to mush. A scatter of fresh parsley at the end brightens the whole bowl just enough. This is the kind of stew you'll want on a cold evening with nothing else required.
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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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