Barley Free Cranberry-Orange Lamb Stew

Total time2 hr 15 min

Prep time25 min

Cook time1 hr 50 min

4.8

(19)

Lamb stew gets a stunning seasonal makeover here, with tart cranberries, bright orange juice, and warm spices like turmeric and Ceylon cinnamon turning a humble braise into something genuinely special. The combination of fresh citrus zest and bone broth creates a braising liquid that's deeply savory and a little sweet, with just enough tang from apple cider vinegar to keep every bite lively. Searing the lamb in batches before the long, slow simmer is the move that builds real depth of flavor — don't skip it. Carrots and parsnips go in partway through so they stay tender without turning to mush, soaking up all that fragrant, fruit-forward broth. Every ingredient in this recipe is naturally free of grain-based thickeners or fillers, so there's no need to swap anything out or second-guess the ingredient list. It's a one-pot meal that feels festive enough for a dinner party but is honestly just as satisfying on a quiet weeknight. Finish each bowl with a handful of fresh parsley and let the color alone convince everyone at the table.

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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
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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