Turkey Free Cranberry-Orange Cinnamon Lamb Stew
Lamb shoulder is the unsung hero of cold-weather braising, and this stew proves exactly why. The meat gets seared until deeply browned, then slow-simmered in bone broth with cranberries, fresh orange juice and zest, maple syrup, and a warm hit of Ceylon cinnamon — the result is a broth that's rich, slightly tart, and just a little sweet in the best possible way. Carrots and parsnips join the pot partway through, soaking up all that spiced, fruity depth while the lamb turns completely fork-tender. Fresh ginger and turmeric round out the aromatics, giving the whole dish a subtle warmth that builds with every bite. For anyone navigating holiday meals without poultry, this is the kind of centerpiece that doesn't feel like a compromise — it feels like an upgrade. A scatter of fresh parsley at the end keeps things bright, and the whole pot comes together in a single Dutch oven with minimal fuss. Serve it straight from the stove and watch the bowls empty fast.
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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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