Gelatin Free Lamb and Cabbage Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.8

(9)

Slow-cooked and deeply aromatic, this lamb and cabbage stew is the kind of bowl that makes you want to pull a chair close to the stove and just wait. Bone-in lamb shoulder is seared until caramelized, then braised low and slow with carrots, parsnips, and cabbage until everything is meltingly tender and the broth is rich with turmeric, Ceylon cinnamon, and ginger. The natural gelatin that develops from the bone-in cut means the broth gets that silky, full-bodied texture entirely on its own — no added thickeners or setting agents anywhere in the pot. For anyone navigating gelatin-free eating, packaged soups and stews can be a minefield of hidden additives, so having a recipe built from whole, straightforward ingredients is genuinely useful. Apple cider vinegar brightens the whole thing at the end, balancing the warmth of the spices without muddying the clean, savory depth. A scatter of fresh parsley over the top adds a little color and freshness right before serving. This is hearty, nourishing comfort food that doesn't ask you to compromise on flavor or ingredient integrity.

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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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