Pork 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 is the kind of cut that rewards patience, and this slow-simmered stew is proof of that. After a proper sear to build a deep, caramelized crust, the meat braises low and slow in bone broth with carrots, parsnips, and a warm spice blend of turmeric and Ceylon cinnamon — filling your kitchen with an aroma that's hard to describe and impossible to ignore. Cabbage wedges are nestled in during the final half hour, soaking up all that savory, ginger-laced broth until they're silky and tender. The apple cider vinegar adds a subtle brightness that keeps the richness from feeling heavy, and a handful of fresh parsley at the end lifts the whole bowl. For anyone avoiding pork, this is the kind of hearty, deeply satisfying stew that never asks you to compromise — every ingredient earns its place. It's the sort of recipe that tastes like it took all day, even if your Dutch oven did most of the work.

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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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