Pecan Free Cranberry-Orange Cinnamon Lamb Stew
Warm, deeply aromatic, and built on a genuinely unexpected flavor combination, this lamb stew is the kind of pot you want simmering on the stove all afternoon. Tender braised lamb shoulder meets tart cranberries, bright orange zest, and warming Ceylon cinnamon in a bone broth base that turns rich and glossy over a long, slow simmer. The carrots and parsnips soak up every bit of that sweet-savory sauce, making each spoonful feel hearty and a little luxurious at the same time. Maple syrup and apple cider vinegar do quiet but important work here — balancing the tartness of the cranberries and rounding out the citrus so nothing tastes sharp or one-note. Because every ingredient in this recipe is naturally tree-nut-free, there's no need to scrutinize labels or worry about cross-contact from packaged sauces or spice blends. It's a genuinely satisfying cold-weather dinner that proves bold, complex flavor doesn't require a long list of hard-to-find ingredients. Finish each bowl with a handful of fresh parsley and you've got a dish that looks as good as it tastes.
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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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