Lupin 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 root vegetables and tender cabbage is the kind of one-pot meal that makes the whole kitchen smell incredible. Bone-in lamb is seared until deeply browned, then simmered low and slow in bone broth with carrots, parsnips, and a warming blend of turmeric, Ceylon cinnamon, and ginger — layers of flavor that build without any fuss. Cabbage wedges go in toward the end, soaking up all that savory broth while staying pleasantly tender rather than mushy. The apple cider vinegar adds a quiet brightness that keeps the richness of the lamb from feeling heavy. For anyone navigating lupin sensitivities, this recipe is naturally free of the legume-family flour that sneaks into so many packaged broths, spice blends, and thickeners — every ingredient here is straightforward and easy to verify. A scatter of fresh parsley at the end lifts the whole bowl and makes it feel just a little bit special. This is the kind of deeply satisfying stew you'll want to make on a cold afternoon and eat straight from the pot.

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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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