Shellfish 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 warm spices is the kind of one-pot meal that makes the whole kitchen smell incredible. The lamb gets a proper sear first, building a deep, caramelized crust before it braises low and slow in bone broth until it's practically falling off the bone. Turmeric, Ceylon cinnamon, fresh ginger, and garlic layer in a subtle warmth that feels exotic without being overpowering, while carrots, parsnips, and green cabbage make this a genuinely hearty, complete meal. A splash of apple cider vinegar at the braising stage brightens everything up and keeps the richness of the lamb in check. For anyone navigating shellfish-free cooking, this stew is a natural fit — every ingredient is straightforward and easy to source without worrying about hidden seafood derivatives or shared-processing concerns. Finish with a handful of fresh parsley and you've got 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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