Carrageenan Free Cranberry-Orange Cinnamon Lamb Stew
This stew is a stunning collision of tart cranberries, bright orange zest, and warm Ceylon cinnamon wrapped around slow-braised lamb that practically melts when you look at it. The deep sear on the lamb builds a rich, caramelized foundation, and then the long simmer in bone broth pulls everything into a glossy, fragrant sauce that tastes like it took far more effort than it did. Carrots and parsnips soak up all that spiced, citrusy braising liquid as they cook, turning tender and sweet in the best possible way. Every single ingredient here is whole and straightforward — coconut oil, maple syrup, fresh ginger, apple cider vinegar — so there's no need to scrutinize labels for hidden additives or thickeners that can sneak into store-bought broths and spice blends. The apple cider vinegar and orange juice do quiet but important work, brightening the sauce and balancing the richness of the lamb without any processed shortcuts. A scatter of fresh parsley at the end keeps it feeling vibrant and alive. This is the kind of deeply satisfying, one-pot meal you'll want on rotation all winter long.
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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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