Black Pepper Free Cranberry-Orange Lamb Stew

Warm, deeply savory, and brightened with a hit of citrus and tart cranberries, this lamb stew is the kind of cold-weather cooking that makes the whole house smell incredible. Boneless lamb shoulder is seared until deeply browned, then slow-simmered with fresh orange juice, orange zest, bone broth, and a handful of aromatics until it's fall-apart tender — no shortcuts needed. The spice blend leans on turmeric and Ceylon cinnamon for warmth and complexity, which means you get a rich, layered flavor profile without reaching for black pepper at any point in the recipe. That's genuinely good news for anyone who has to avoid it, because most braised meat dishes rely heavily on it and require real workarounds. Here, the ginger, apple cider vinegar, and cranberries do the heavy lifting to keep things bright and balanced, while carrots and parsnips add hearty body to the braise. Everything comes together in a single Dutch oven, so cleanup is minimal and the process is straightforward even on a weeknight. Finish with a scatter of fresh parsley and you've got a bowl that looks and tastes like it took far more effort than it did.

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