Oats 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 deeply satisfying meal that makes a cold evening feel like a celebration. The bone-in cut is seared until deeply browned before being simmered low and slow in bone broth, which means the meat becomes fall-off-the-bone tender and the broth turns rich and silky on its own. Warm spices like turmeric and Ceylon cinnamon weave through every bite without overpowering the natural sweetness of the carrots and parsnips. A splash of apple cider vinegar brightens the whole pot and keeps the flavors from feeling heavy. For anyone navigating grain-free or oat-free eating, this stew is a genuinely effortless fit — every ingredient is naturally free of cereal grains, and there are no thickeners or fillers hiding in the background. The cabbage goes in during the final half hour, soaking up all that spiced broth while holding just enough texture to feel like a real component rather than an afterthought. Finish with a handful of fresh parsley and you have a complete, nourishing bowl that tastes like it took far more effort than it did.

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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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