Yeast Free Cranberry-Orange Lamb Stew

Total time2 hr 15 min

Prep time25 min

Cook time1 hr 50 min

4.8

(19)

Rich, slow-simmered lamb shoulder meets the bright tartness of cranberries and fresh orange juice in a stew that feels both rustic and a little special. The deep browning on the lamb builds a savory foundation, while turmeric, Ceylon cinnamon, and fresh ginger layer in warmth without any of the fermented or yeast-derived ingredients that can make hearty stews off-limits. Bone broth and a splash of apple cider vinegar keep the braising liquid clean and deeply flavorful, and the honey rounds everything out with just a touch of natural sweetness. Carrots and parsnips go in halfway through, so they turn perfectly tender without going mushy — soaking up all that citrusy, spiced broth as they cook. It's the kind of one-pot meal that makes the whole kitchen smell incredible and rewards patience with fork-tender meat that practically melts. Scatter fresh parsley over the top before serving 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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