Carrageenan 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 sweet root vegetables and tender cabbage wedges is the kind of deeply satisfying stew that makes a cold evening feel like a gift. The bone-in cut sears to a gorgeous crust before simmering low and slow in bone broth, building a rich, layered broth that no store-bought shortcut could replicate. Carrageenan — a thickener and stabilizer found in many packaged broths, dairy alternatives, and processed foods — can be surprisingly hard to avoid when you're relying on convenience products, which is why this recipe leans on whole, unprocessed ingredients from start to finish. Using homemade or a verified AIP-compliant bone broth keeps the liquid clean, while coconut oil, fresh aromatics, and warming spices like turmeric and Ceylon cinnamon do all the flavor heavy lifting. The carrots and parsnips melt into the broth as the lamb becomes fork-tender, and the cabbage wedges, added in the final stretch, soak up every bit of that fragrant, golden liquid. A splash of apple cider vinegar at the start brightens the whole pot without any additives or fillers to worry about. Finish with a handful of fresh parsley and you have a bowl that feels nourishing, clean, and genuinely craveable.

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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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