Slow-cooked lamb stew is one of those deeply satisfying meals that feels like it was made for cold evenings, and this version delivers on every level. Bone-in lamb shoulder is seared until deeply browned before braising low and slow, which builds a rich, layered base that no shortcut can replicate. Turmeric, Ceylon cinnamon, fresh ginger, and garlic weave through the broth alongside carrots, parsnips, and tender cabbage wedges for a bowl that is hearty, warming, and genuinely complex. For anyone navigating a citric acid restriction, this recipe is a careful win — every ingredient is straightforward and naturally free of the hidden citric acid that sneaks into so many packaged broths, seasonings, and canned goods. Using a homemade or AIP-compliant bone broth keeps the liquid clean, and the apple cider vinegar adds just enough brightness without any problematic additives. The lamb turns fork-tender and practically falls from the bone after a long, gentle simmer, making the whole effort feel effortless by the time it hits the table. A scatter of fresh parsley at the end lifts the whole dish and makes it look as good as it tastes.
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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.
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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