Hazelnut Free Lamb and Cabbage Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.8

(9)

Slow-cooked comfort doesn't get much more satisfying than a pot of lamb and cabbage simmered low and slow until everything is fall-apart tender and deeply fragrant. Bone-in lamb shoulder is the secret here — the marrow and connective tissue melt into the broth over nearly two hours, creating a rich, silky base that no shortcut can replicate. Turmeric, Ceylon cinnamon, fresh ginger, and garlic layer in warmth without overwhelming the natural sweetness of the carrots and parsnips, while a splash of apple cider vinegar at the start keeps the whole thing bright and balanced. The cabbage goes in late so it stays tender without turning to mush, soaking up all that spiced broth in the final half hour. For anyone navigating tree nut allergies, this recipe is naturally free of the usual suspects — no nut oils, no nut-based thickeners, just coconut oil, vegetables, and good bone broth doing all the heavy lifting. It's a one-pot meal that tastes like it took serious effort, but the Dutch oven does most of the work for you. Finish with a handful of fresh parsley and bring the whole pot straight to the table.

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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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