Gluten 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 is the kind of deeply satisfying bowl that makes a cold evening feel completely manageable. The bone-in cut does serious work here — seared hard in coconut oil until deeply browned, then left to simmer low and slow in bone broth until the meat practically falls away from the bone on its own. Ground turmeric and Ceylon cinnamon give the broth a warm, subtly aromatic depth that feels complex without requiring a long list of specialty items. Every single ingredient in this stew is naturally free of gluten, so there's no need to audit labels or swap anything out — the recipe just works as written. Carrots and parsnips soak up all that savory liquid and turn buttery soft, while the cabbage wedges added in the final stretch stay tender without going mushy. A splash of apple cider vinegar at the start brightens the whole pot and keeps the richness from feeling heavy. Finish with a handful of fresh parsley and you've got a complete, nourishing meal straight from one Dutch oven.

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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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