Walnut Free Cranberry-Orange Cinnamon Lamb Stew
This stew is the kind of deeply warming, slow-cooked dish that makes the whole kitchen smell incredible — think fragrant Ceylon cinnamon and turmeric mingling with bright citrus and tart cranberries as the lamb slowly turns fall-apart tender. The combination of orange zest, fresh orange juice, and apple cider vinegar gives the broth a lively, slightly tangy backbone that balances the richness of the braised lamb shoulder beautifully. Carrots and parsnips soak up all of that spiced, fruity broth as they simmer, making every bite feel hearty and complete. Coconut oil and bone broth keep the base clean and full-flavored without relying on anything that could introduce hidden tree nut ingredients — so you can serve this confidently without scanning every label. The searing step is worth every extra minute, building a deep, caramelized crust on the lamb that adds layers of savory flavor to the finished stew. A scatter of fresh flat-leaf parsley at the end lifts the whole bowl with a little color and freshness. It's the kind of recipe that feels special enough for a dinner party but is genuinely hands-off once everything is in the pot.
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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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