Barley Free Lamb and Cabbage Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.8

(9)

Slow-braised lamb shoulder with root vegetables and tender cabbage wedges is the kind of deeply satisfying one-pot meal that makes a cold evening feel entirely manageable. The lamb is seared in batches until deeply browned, then simmered low and slow in bone broth with carrots, parsnips, turmeric, and Ceylon cinnamon — building layers of warmth and richness that no shortcut can replicate. Cabbage gets nestled in during the final half hour, soaking up all that fragrant braising liquid until it's silky and melt-in-your-mouth tender. For anyone navigating grain sensitivities, this stew is naturally free of barley and any grain-based thickeners — the body comes entirely from the collagen-rich bone broth and the slow breakdown of the lamb itself. Apple cider vinegar adds a subtle brightness that keeps the whole dish from feeling heavy, while ginger and garlic round out the aromatics beautifully. It's the kind of recipe that rewards patience, and the payoff — fork-tender meat pulling away from the bone — is absolutely worth it. Finish with a scatter of fresh parsley and you've got a bowl that looks and tastes like you spent all day in the kitchen.

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Ingredients

4 servings

2 lb bone-in lamb shoulder, cut into 2-inch pieces
1 tsp fine sea salt, plus more to taste
2 tbsp coconut oil
1 medium yellow onion, roughly chopped
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp ground turmeric
½ tsp ceylon cinnamon
3 medium carrots, cut into 1-inch pieces
2 medium parsnips, cut into 1-inch pieces
½ small green cabbage (about 1 lb), cored and cut into 2-inch wedges
4 cups bone broth (homemade or aip-compliant brand)
1 tbsp apple cider vinegar
1 tsp dried thyme
2 bay leaves

For serving

2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Pat the lamb pieces dry with paper towels and season all over with 1 tsp salt. Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering.
2
Working in two batches to avoid crowding, sear the lamb pieces undisturbed for 3–4 minutes per side until deeply browned on at least two surfaces, then transfer to a plate. Repeat with the remaining lamb.

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