Honey Free Lamb and Cabbage Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.8

(9)

This hearty, slow-simmered stew is the kind of deeply satisfying cold-weather cooking that makes your whole kitchen smell incredible. Bone-in lamb shoulder gets seared until deeply browned, then braised low and slow with carrots, parsnips, and cabbage until everything is fall-apart tender and rich with flavor. Ground turmeric and Ceylon cinnamon give the broth a warm, aromatic depth that feels almost exotic without being fussy, while apple cider vinegar adds just enough brightness to balance the richness of the meat. Many store-bought broths and pre-made stews sneak in sweeteners, so using a homemade or clearly labeled AIP-compliant bone broth here keeps things clean and completely free of added sugars in any form. Every ingredient in the pot is straightforward and savory — no sweeteners needed when you have this much going on with aromatics and a proper sear. Scatter some fresh parsley over the top before serving and you've got a bowl that looks 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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