Soy 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 meal that makes the whole house smell incredible and draws everyone to the kitchen before it's even done. The lamb gets a proper sear first, building a deep, caramelized crust that pays off in every spoonful of the finished broth. Turmeric, Ceylon cinnamon, fresh ginger, and garlic layer in complexity without any of the soy-based sauces or condiments that sneak into so many braised meat recipes — every ingredient here is straightforward and easy to verify. Carrots, parsnips, and green cabbage wedges round out the pot, soaking up the savory bone broth as everything cooks down into something genuinely hearty. A splash of apple cider vinegar at the start brightens the whole stew and keeps the richness of the lamb from feeling heavy. By the time the cabbage is tender and the meat is pulling away from the bone, you have a complete, deeply satisfying one-pot dinner that needs nothing more than a scatter of fresh parsley to finish.

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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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