Mushroom 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 deeply satisfying one-pot meal that earns a permanent spot in your cold-weather rotation. The bone-in cut does a lot of the heavy lifting here — as it simmers low and slow in bone broth, the meat becomes fall-apart tender and infuses the whole pot with rich, savory depth. Warm spices like turmeric, Ceylon cinnamon, and fresh ginger give the broth a gently aromatic quality that feels complex without being fussy. Carrots and parsnips soak up all of that flavor while the cabbage wedges, added in the final stretch, turn silky and sweet without losing their shape. For anyone navigating a fungi-free diet, this recipe is naturally in the clear — every ingredient is straightforward, and there are no hidden broth additives to worry about as long as you reach for a compliant bone broth. A splash of apple cider vinegar at the end brightens everything up and keeps the stew from feeling heavy. Scatter some fresh parsley over the top and you have 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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