Walnut 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 on a cold afternoon. 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, and the carrots, parsnips, and cabbage soak up every bit of that fragrant broth. Tree nut allergies can make rich, spiced stews tricky since many recipes lean on nut-based thickeners or garnishes — here, coconut oil handles the fat and the body comes entirely from the slow-cooked vegetables and collagen-rich broth. A splash of apple cider vinegar added before the long simmer brightens the whole pot and keeps the flavors from feeling heavy. This is genuinely a one-pot dinner that rewards patience, and a scatter of fresh parsley at the end adds just enough color and freshness to make it feel finished.

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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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