Xanthan Gum Free Cranberry-Orange Cinnamon Lamb Stew
This stew is a deeply aromatic, slow-braised showstopper that layers warm Ceylon cinnamon and turmeric with the bright tartness of cranberries and fresh orange zest — a combination that sounds unexpected but tastes completely inevitable. The lamb shoulder gets a proper sear in coconut oil before it braises low and slow in bone broth, developing that fall-apart, fork-tender texture that makes a bowl of stew feel like a genuine event. Carrots and parsnips join partway through, soaking up all that spiced, citrusy broth without turning to mush. What makes this recipe so easy to trust is that every bit of body and richness comes from the ingredients themselves — the collagen in the lamb, the natural pectin in the cranberries, the reduction of good broth — with absolutely no thickeners or gums needed anywhere in the process. Maple syrup and apple cider vinegar round out the sauce with just enough sweetness and edge to keep every bite interesting. It's the kind of pot you want simmering on a cold afternoon, filling the kitchen with something that smells like it took far more effort than it actually 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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