High Fructose Corn Syrup Free Cranberry-Orange Lamb Stew
Warm, deeply aromatic, and built on ingredients you can actually trust, this lamb stew is the kind of cold-weather cooking that makes the whole kitchen smell incredible. Boneless lamb shoulder is seared until deeply browned, then slow-simmered with fresh cranberries, squeezed orange juice, and a touch of honey ā every bit of sweetness here comes from real, whole sources rather than the processed syrups that sneak into so many packaged broths, sauces, and spice blends. Ceylon cinnamon, turmeric, and fresh ginger layer in warmth without any mystery additives, and the bone broth keeps the base rich and clean. Carrots and parsnips go in partway through, soaking up that tangy, citrusy braising liquid until they're completely tender and almost silky. The apple cider vinegar brightens everything at the end, balancing the natural sweetness of the fruit in a way that feels sophisticated rather than sugary. It's a genuinely satisfying one-pot meal that proves comfort food doesn't need shortcuts or hidden ingredients to taste this good.
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Learn more āIngredients
4 servings
For the stew
- 2 lb boneless lamb shoulder, cut into 1 Ā½-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
- Ā½ tsp ceylon cinnamon
- 1 Ā½ 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 3ā4 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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