Citric Acid Free Lamb and Cabbage Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.8

(9)

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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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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