Warm, deeply aromatic, and built around bold contrasting flavors, 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 brightens the whole pot. Ceylon cinnamon, turmeric, and fresh ginger layer in a gentle warmth that feels exotic without being overwhelming, while carrots and parsnips soak up every bit of that tangy, honey-kissed broth. The apple cider vinegar and bone broth give the stew a rich, savory backbone that balances the fruit beautifully. For anyone navigating poultry-free cooking, this recipe is a satisfying reminder that hearty, deeply comforting stews don't need to rely on chicken stock or chicken-based broths — the lamb and bone broth carry all the depth you need. Everything here is straightforward pantry and produce, so there's no second-guessing labels or swapping out suspicious ingredients. Finish it with a scatter of fresh parsley and serve it straight from the Dutch oven for a dinner that genuinely impresses.
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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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