Celery Free Lamb and Cabbage Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.8

(9)

This hearty, slow-simmered stew is the kind of meal that fills the whole kitchen with warmth before you even sit down to eat. Bone-in lamb shoulder gets seared until deeply browned, then braised low and slow in rich bone broth with carrots, parsnips, and tender cabbage wedges — the result is fall-off-the-bone meat in a broth that tastes like it's been cooking all day (because it has). Ground turmeric, Ceylon cinnamon, fresh ginger, and garlic give the whole pot a gently spiced, aromatic depth that feels both comforting and a little unexpected. Celery is a common stew filler, but it's completely absent here — every ingredient earns its place, and nothing feels like it's missing. The apple cider vinegar adds a subtle brightness that keeps the richness of the lamb in check, and the cabbage soaks up all those savory juices as it softens into silky, flavorful wedges. This is a one-pot dinner that rewards patience, and the leftovers are arguably even better the next day.

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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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