Shellfish Free Cranberry-Orange Cinnamon Lamb Stew
Warm, fragrant, and deeply satisfying, this lamb stew is the kind of pot you want simmering on the stove all afternoon. Tender chunks of seared lamb shoulder braise low and slow in bone broth alongside tart cranberries, bright orange zest, and a whisper of Ceylon cinnamon — the result is a sauce that's rich without being heavy, with a beautiful sweet-savory balance that feels genuinely special. Carrots and parsnips soak up all that spiced, citrusy broth as they cook, turning buttery soft and adding a natural sweetness that rounds out every bite. The technique here does a lot of the heavy lifting: a proper sear on the lamb builds deep, caramelized flavor before anything else even hits the pot, and the long covered simmer takes care of the rest. For anyone navigating shellfish-free eating, this recipe is a genuinely stress-free choice — every ingredient is straightforward, and there's nothing hiding in the pantry staples that would raise a flag. Finish with a scatter of fresh parsley and you've got a bowl 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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