Oats Free Cranberry-Orange Cinnamon Lamb Stew
This stew is a deeply aromatic, slow-braised showstopper that brings together tender lamb shoulder, tart cranberries, warm Ceylon cinnamon, and a bright hit of orange zest and juice for a flavor combination that feels both ancient and completely fresh. The lamb is seared in coconut oil until deeply browned before everything comes together in a Dutch oven with bone broth, carrots, parsnips, and a handful of fragrant spices — the kind of low-and-slow cooking that fills your kitchen with an almost irresistible smell. A splash of apple cider vinegar and maple syrup keeps the sauce balanced between sweet, tangy, and savory, so every spoonful has real complexity without being fussy. For anyone navigating grain-free or oat-free eating, this recipe is naturally in the clear — every single ingredient is whole-food and unprocessed, with zero grains or grain-adjacent thickeners hiding in the pot. The cranberries break down into the broth as it simmers, creating a glossy, slightly jammy sauce that clings beautifully to the fork-tender lamb. Carrots and parsnips add earthy sweetness and make this a genuinely complete one-pot meal. Finish with a scatter of fresh parsley and serve straight from the pot for a dinner that looks and tastes like you spent all day on it — because, happily, you kind of did.
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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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