Warm, tangy, and deeply savory, this lamb stew is the kind of cold-weather cooking that makes your whole kitchen smell incredible. Boneless lamb shoulder is seared until deeply browned, then slow-simmered with fresh cranberries, squeezed orange juice, and a hit of orange zest that gives the broth a bright, fruity backbone you won't find in a typical stew. Ceylon cinnamon and turmeric add gentle warmth and color without overpowering the meat, while carrots and parsnips soak up all that glossy, herb-scented liquid as they turn perfectly tender. The whole thing is built from whole, recognizable ingredients — coconut oil, bone broth, honey, fresh aromatics — so there's no need to scan labels for hidden nut-based additives or thickeners. Rosemary and thyme sprigs do the heavy lifting on the herb front, and you simply pull them out before serving. A scatter of fresh parsley at the end keeps it looking as good as it tastes. This is a genuinely impressive one-pot meal that rewards patience and practically cooks itself.
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Pat the lamb cubes dry with paper towels and season all over with 1 tsp salt.
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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