Low Sodium Cranberry-Orange Lamb Stew

Total time2 hr 15 min

Prep time25 min

Cook time1 hr 50 min

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Ingredients

4 servings

For the stew

2 lb boneless lamb shoulder, cut into 1 ½-inch cubes
1 tsp fine sea salt, plus more to taste
Morton Salt Substitute - 3.125 Oz MySALT The Original Salt Substitute
See all
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp coconut oil
1 medium yellow onion, diced
4 cloves garlic, minced
1 tbsp fresh ginger, peeled and grated
1 tsp ground turmeric
½ tsp ceylon cinnamon
1 ½ cups fresh or frozen cranberries
1 cup fresh orange juice (from about 2 large oranges)
1 tbsp orange zest
2 cups bone broth
1 tbsp apple cider vinegar
1 tbsp honey
3 medium carrots, cut into 1-inch pieces
2 medium parsnips, cut into 1-inch pieces
2 sprigs fresh rosemary
3 sprigs fresh thyme

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Pat the lamb cubes dry with paper towels and season all over with 1 tsp 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 repeat with the remaining pieces.

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