Citrus Free Lamb and Cabbage Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.8

(9)

Slow-braised lamb shoulder with sweet root vegetables and tender cabbage wedges is the kind of deeply satisfying bowl that earns a permanent spot in your cold-weather rotation. The bone-in cut braises low and slow in rich bone broth until the meat practically falls away from the bone, soaking up every bit of warmth from the turmeric, Ceylon cinnamon, and fresh ginger along the way. Many stews lean on tomatoes or a squeeze of something bright to build depth, but this one achieves that balance entirely through aromatics, apple cider vinegar, and the natural sweetness of carrots and parsnips — no citrus required at any step. That makes it a genuinely safe choice for anyone navigating a citrus-free approach, since there are no hidden orange zest garnishes or lemon-based deglazing tricks tucked into the method. The cabbage goes in toward the end so it stays tender without turning to mush, adding a subtle earthiness that rounds out the whole pot beautifully. A scatter of fresh parsley at the end keeps things feeling bright and finished without tipping into any off-limits territory. It's hearty, aromatic, and the kind of recipe that makes your kitchen smell incredible for hours.

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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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