Chicken 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 a cold evening feel genuinely manageable. The lamb gets a proper sear first, building a deep, caramelized crust before it braises low and slow in bone broth until it's practically falling off the bone. Turmeric, Ceylon cinnamon, fresh ginger, and garlic layer into the broth as it cooks, creating a fragrant, golden liquid that tastes like it took far more effort than it did. Carrots, parsnips, and green cabbage round out the pot, soaking up all that savory richness and turning tender without going mushy. Apple cider vinegar adds a quiet brightness that keeps the whole stew from feeling heavy, even with such substantial ingredients. This is a naturally poultry-free dish built entirely around lamb and vegetables, so there's no need to swap anything out or second-guess the protein source. Scatter some fresh parsley over the top before serving and you've got a bowl that looks as good as it tastes.

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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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