Seed Oil 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 slow-simmered with root vegetables and cabbage is the kind of deeply satisfying, stick-to-your-ribs stew that earns a permanent spot in your cold-weather rotation. The fat of choice here is coconut oil, which handles the high heat of searing beautifully and keeps the whole dish completely free of industrial vegetable and seed oils — no canola, no soybean oil, no mystery blends hiding in a store-bought broth. Bone broth carries the base, and a splash of apple cider vinegar brightens the whole pot while helping draw out every bit of richness from the lamb. Turmeric and Ceylon cinnamon bloom in the aromatics before the meat goes back in, giving the broth a warm, golden depth that smells absolutely incredible as it simmers low and slow. Carrots and parsnips soften into the liquid over the first stretch of cooking, and the cabbage wedges go in toward the end so they turn tender without losing their shape. By the time the lamb is pulling away from the bone, you have a one-pot meal that is hearty, nourishing, and built entirely from whole, recognizable ingredients. A handful of fresh parsley scattered over the top at serving adds a little brightness to finish it off.

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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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