Low Iodine Cranberry-Orange Lamb Stew

Total time2 hr 15 min

Prep time25 min

Cook time1 hr 50 min

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 your whole kitchen smell incredible. The combination of fresh orange juice, orange zest, and cranberries creates a naturally sweet-tart braising liquid that balances beautifully against the richness of slow-simmered lamb shoulder. Coconut oil replaces butter for searing, and the broth base keeps things clean and iodine-conscious without sacrificing any depth of flavor. Turmeric, Ceylon cinnamon, fresh ginger, and garlic layer in warmth and complexity, while carrots and parsnips soak up all that fragrant liquid as they cook down to tender perfection. Managing iodine intake often means scrutinizing every ingredient in a braise like this, but every component here — from the sea salt to the bone broth to the fresh produce — is straightforward and easy to verify. The long, low simmer does most of the work for you, and the result is fork-tender lamb that practically melts into the glossy, jewel-toned sauce. Finish with a scatter of fresh parsley and serve it straight from the pot for a meal that feels genuinely special.

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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
Morton Salt - 26 oz Kroger Salt, Non-Iodized Brookshire's Table Salt, Non-Iodized Morton Salt, Non-iodized Great Value Plain Salt, 26 oz
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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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