High Fructose Corn Syrup Free Cranberry-Orange Cinnamon Lamb Stew
Warm, deeply aromatic, and built around whole, unprocessed ingredients, this lamb stew is the kind of one-pot meal that feels both nourishing and genuinely special. Every drop of sweetness here comes from maple syrup, fresh orange juice, and tart cranberries — no corn syrup, no mystery syrups hiding in a store-bought sauce. That matters more than it sounds, because so many packaged broths, condiments, and glazes sneak in high-fructose corn syrup, making rich braises like this one surprisingly hard to pull off without label-reading anxiety. Using bone broth and coconut oil as the base keeps everything clean and intentional from the very first step. The Ceylon cinnamon, turmeric, and fresh ginger layer in a warmth that plays beautifully against the bright citrus and cranberry tang, while the carrots and parsnips soak up all that braising liquid as they turn perfectly tender. Searing the lamb in batches before the long, slow simmer builds the kind of deep, caramelized flavor that makes this stew taste like it took far more effort than it did. Finish with a scatter of fresh parsley and you have a bowl that's as stunning to look at as it is to eat.
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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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