Warm, deeply aromatic, and built around bold seasonal flavors, this lamb stew is the kind of pot you want simmering on the stove all afternoon. Tender chunks of lamb shoulder are seared until deeply browned, then braised low and slow with cranberries, fresh orange juice, and zest — a combination that sounds unexpected but delivers a beautifully balanced sweet-tart richness. Turmeric and Ceylon cinnamon add gentle warmth without overwhelming the fruit, while rosemary and thyme keep the whole thing grounded and savory. Carrots and parsnips go in partway through, soaking up all that fragrant broth until they're perfectly fork-tender. For anyone navigating a legume-free lifestyle, stews can be a minefield of hidden beans, lentils, or pea-based thickeners — but every ingredient here is naturally free of all that, no substitutions required. The body of the braise comes from bone broth and the natural starches of root vegetables, so the stew thickens beautifully on its own without any legume-derived shortcuts. It's a genuinely satisfying, hearty bowl that doesn't feel like it's missing a thing.
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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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