Lactose Free Lamb and Cabbage Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.8

(9)

Bone-in lamb shoulder slow-simmered with root vegetables and warm spices is the kind of deeply satisfying meal that feels like it took all day — and honestly, it kind of does, in the best possible way. The braise builds incredible depth through a proper sear, a bloom of turmeric and Ceylon cinnamon, and a long, low simmer in bone broth that turns every piece of meat fall-off-the-bone tender. Cabbage wedges go in toward the end so they soak up all that savory liquid without turning to mush, and the apple cider vinegar adds just enough brightness to balance the richness. Coconut oil stands in for butter throughout, and the broth keeps everything luscious without a drop of dairy — so there's nothing here that will cause trouble for anyone avoiding lactose. Root vegetables like carrots and parsnips make this a genuinely complete one-pot meal, hearty enough that you won't miss a single thing. A scatter of fresh parsley at the end lifts the whole bowl and makes it look 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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