Nitrate & Nitrite Free Cranberry-Orange Cinnamon Lamb Stew
This stew is a stunning example of how bold, layered flavors can come together without relying on any cured meats, processed broths, or packaged shortcuts that so often sneak preservatives onto your plate. Tender lamb shoulder is seared until deeply browned, then slowly braised in bone broth with fresh cranberries, orange zest, maple syrup, and Ceylon cinnamon — a combination that sounds unexpected but tastes absolutely inevitable. The tartness of the cranberries and apple cider vinegar cuts through the richness of the lamb, while turmeric and ginger add a gentle warmth that builds with every bite. Carrots and parsnips go in halfway through, soaking up all that fragrant, jewel-toned braising liquid until they're perfectly tender. Every single ingredient here is whole and unprocessed, so you can serve this with complete confidence that nothing hidden is working against you. It's the kind of deeply satisfying cold-weather meal that feels special enough for a dinner party but is honestly just a Dutch oven and a little patience away on any given evening.
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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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