AIP Friendly Cranberry-Orange Lamb Stew
Hearty, warming, and genuinely beautiful in the bowl, this slow-simmered lamb stew is the kind of cold-weather cooking that makes the whole house smell incredible. Tender chunks of lamb shoulder braise low and slow in a broth built from fresh orange juice, cranberries, and bone broth, creating a sauce that's tart, lightly sweet, and deeply savory all at once. Carrots and parsnips soak up every bit of that fragrant liquid, and fresh rosemary and thyme keep things grounded and earthy. For anyone navigating the autoimmune protocol, stews like this can feel like a minefield — nightshade-based spices, seed-derived seasonings, and grain-thickened sauces are everywhere. This one sidesteps all of that by leaning on turmeric, Ceylon cinnamon, ginger, and apple cider vinegar for complexity, with no shortcuts that would compromise the protocol. The result is a rich, satisfying meal that doesn't taste like it's missing a single thing. Serves 4, and honestly, the leftovers the next day are even better.
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Learn more →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
- 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
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 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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