Gelatin Free Cranberry-Orange Cinnamon Lamb Stew
This stew is a deeply aromatic, slow-braised showstopper that layers warm Ceylon cinnamon and turmeric with the bright, tart pop of cranberries and fresh orange zest. The lamb shoulder gets a proper sear in coconut oil before it braises low and slow in bone broth until it's fall-apart tender, while carrots and parsnips soak up every bit of that sweet-savory, citrus-spiced liquid. Maple syrup and apple cider vinegar round out the sauce with a gentle balance that makes the whole pot taste like it's been simmering all day — because it has. For anyone navigating a gelatin-free lifestyle, this recipe is naturally in the clear: the body of the broth comes entirely from the long simmer itself, with no added thickeners or setting agents anywhere in the ingredient list. It's the kind of dish that fills the kitchen with an incredible smell about an hour before it's ready, which is both a gift and a form of torture. Scatter some fresh parsley over the top before serving and you've got a bowl that looks as good as it tastes.
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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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