Beef Free Cranberry-Orange Cinnamon Lamb Stew
Lamb shoulder is the unsung hero of the braise, and this stew proves it in the most fragrant, deeply satisfying way. The combination of Ceylon cinnamon, turmeric, fresh ginger, and orange zest gives the broth a warmth that feels almost exotic, while cranberries and a splash of apple cider vinegar keep everything bright and balanced rather than heavy. Coconut oil is used for searing, which means there's no butter or beef-derived fat anywhere in the pot — just clean, bold flavor from start to finish. Carrots and parsnips go in during the final stretch, soaking up all that spiced, citrusy broth as they turn perfectly tender. The long, low simmer does the real work here, coaxing the lamb into that fall-apart, shred-with-a-fork texture that makes a bowl of stew feel genuinely restorative. A scatter of fresh parsley at the end adds a little color and freshness that ties the whole thing together beautifully. This is the kind of recipe that fills your kitchen with an incredible smell and has everyone asking what's cooking long before it hits the table.
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Learn more →Ingredients
4 servings
- 2 lb boneless lamb shoulder, cut into 1 ½-inch cubes
- 1 tsp fine sea salt, plus more to taste
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground turmeric
- 1 ½ tsp ground ceylon cinnamon
- 3 cups bone broth
- 1 ½ cups fresh or frozen cranberries
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 tbsp orange zest (from about 1 large orange)
- ¼ cup fresh orange juice
- 2 medium carrots, cut into 1-inch pieces
- 2 medium parsnips, cut into 1-inch pieces
- 2 sprigs fresh thyme
- 1 bay leaf
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the lamb cubes dry with paper towels and season all over with 1 tsp fine 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 in a single layer and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two sides. Transfer the seared lamb to a plate and set aside.
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