Beef Free Lamb and Cabbage Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.8

(9)

Bone-in lamb shoulder is the star here, slow-simmered until it practically falls off the bone in a deeply fragrant broth built on turmeric, Ceylon cinnamon, and fresh ginger. The combination of carrots, parsnips, and green cabbage makes this a genuinely hearty one-pot meal that feels both rustic and a little special. Coconut oil and a good bone broth keep everything rich without any reliance on beef-derived ingredients, so the whole pot is completely free of that protein from start to finish. Searing the lamb in batches before the long braise is the move that gives the stew its deep, savory backbone — don't skip it. A splash of apple cider vinegar added to the pot brightens the whole thing and balances the warmth of the spices beautifully. By the time the cabbage wedges go in and turn silky and tender, the kitchen will smell absolutely incredible. Scatter some fresh parsley over the top before serving and you've got a bowl that's as comforting as it gets on a cold evening.

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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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