Chestnut 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 slow-simmered with root vegetables and warm spices is the kind of meal that makes the whole kitchen smell incredible. The lamb gets a proper sear first, building a deep, caramelized crust before it braises low and slow in bone broth until it's falling-off-the-bone tender. Turmeric, Ceylon cinnamon, fresh ginger, and garlic layer in a subtle warmth that feels complex without being fussy, and the carrots and parsnips soak up every bit of that savory broth. Cabbage wedges go in toward the end so they turn silky and sweet without losing their shape — a small timing detail that makes a big difference in the final bowl. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution stress involved. A splash of apple cider vinegar at the braise stage brightens the whole pot and keeps the richness from feeling heavy. Finish with a handful of fresh parsley and you've got a deeply satisfying, one-pot dinner that's as nourishing as it looks.

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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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