Bright citrus, tart cranberries, and warming spices transform humble lamb shoulder into something genuinely special — a braise that smells incredible from the moment the onion hits the pot. The combination of fresh orange juice, orange zest, and bone broth builds a braising liquid that's rich without being heavy, while Ceylon cinnamon and turmeric give the whole thing a gentle, aromatic depth. Searing the lamb in batches before the long simmer is the move that makes the difference, locking in flavor and giving the stew that deep, savory backbone. Carrots and parsnips go in partway through so they stay tender without turning to mush — a small detail that really pays off in the final bowl. Every single ingredient here is naturally free of rye and rye derivatives, so there's no label-scanning or substitution stress involved; just straightforward, whole-food cooking. A scatter of fresh parsley at the end adds a pop of color and a little brightness to balance the sweet-tart sauce. This is the kind of stew that tastes even better the next day, making it a smart one to batch-cook for the week.
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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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