Honey Free Cranberry-Orange Cinnamon Lamb Stew
Warm, deeply aromatic, and built around bold contrasting flavors, this lamb stew is the kind of cold-weather cooking that makes your whole kitchen smell incredible. Tender braised lamb shoulder gets seared until deeply browned, then slow-simmered in bone broth with fresh cranberries, orange zest, and Ceylon cinnamon until everything melts into a rich, complex sauce. The tartness of the cranberries and apple cider vinegar plays beautifully against the warmth of turmeric and ginger, while maple syrup brings just enough sweetness to round it all out — no honey required, and you won't miss it for a second. Carrots and parsnips go in halfway through, soaking up all that fragrant braising liquid as they turn perfectly tender. This is a great example of how a stew can feel both rustic and a little sophisticated at the same time, thanks to the layering of spices and the brightness of fresh citrus. A scatter of flat-leaf parsley at the end lifts the whole bowl and makes it look as good as it tastes. Serve it straight from the Dutch oven and let people help themselves — it's that kind of meal.
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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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