Citric Acid Free Cranberry-Orange Lamb Stew

Total time2 hr 15 min

Prep time25 min

Cook time1 hr 50 min

4.8

(19)

Citric Acid Free Cranberry-Orange Lamb Stew

Warm, fragrant, and deeply satisfying, this lamb stew layers bold spices with the natural sweetness of fresh orange juice and honey, creating a braise that feels both rustic and a little special. The cranberries break down as they simmer, adding a gentle tartness without relying on any processed citric acid additives — just whole fruit doing exactly what it's supposed to do. For anyone navigating a citric acid sensitivity, packaged broths and pre-made sauces are often the hidden culprits, which is why building this stew from scratch with bone broth and freshly squeezed orange juice makes such a difference. Ceylon cinnamon and turmeric give the broth a warm, golden depth, while rosemary and thyme keep things grounded and savory. The carrots and parsnips soak up all of that braising liquid as they cook, turning tender and almost sweet by the time the lamb is fall-apart ready. It's the kind of pot that fills your kitchen with an incredible smell for hours and rewards every bit of patience you put into it. Finish with a handful of fresh parsley and you've got a bowl that looks as good as it tastes.

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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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