Legume 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 one-pot meal that makes the whole kitchen smell incredible. The bone-in cut does serious work here — seared 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. Warm spices like turmeric and Ceylon cinnamon give the broth a gentle, aromatic depth without overpowering the natural richness of the lamb. Carrots and parsnips soak up all that savory liquid as they cook, while the cabbage wedges go in later so they stay tender without turning to mush. Every single ingredient in this stew is naturally free of legumes — no beans, no lentils, no hidden pea protein in the broth — making it a genuinely satisfying option when you need a hearty meal without the guesswork. A splash of apple cider vinegar at the start brightens the whole pot and balances the richness beautifully. Finish with a handful of fresh parsley and you have a deeply nourishing bowl that feels both rustic and special.

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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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