Gluten Free Cranberry-Orange Cinnamon Lamb Stew
Warm, deeply aromatic, and built on nothing but whole, naturally grain-free ingredients, this lamb stew is the kind of cold-weather comfort food that feels genuinely indulgent without any compromise. Bone broth forms a rich, glossy base while Ceylon cinnamon and turmeric layer in warmth that's complex rather than heavy. The cranberries are the real surprise — they break down into the broth and bring a bright tartness that balances the maple syrup and fresh orange juice beautifully, keeping the whole pot from tipping into sweetness. Carrots and parsnips soak up every bit of that spiced, citrus-laced liquid as they simmer, turning tender and almost buttery by the time the lamb is fork-soft and ready to shred. Because every single ingredient here is naturally free of gluten — no flour-based thickeners, no soy sauce, no store-bought stock with hidden additives — you can serve this with full confidence to anyone at the table who needs to avoid it. A Dutch oven and a little patience are really all you need, and the payoff is a stew that tastes like it took far more effort than it did. Finish with a handful of fresh parsley and ladle it over rice, mashed root vegetables, or straight into a bowl on its own.
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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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