Whole 30 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 one of those cuts that rewards patience, and this slow-simmered stew is proof. The meat braises low and slow in bone broth until it's falling off the bone, while carrots, parsnips, and cabbage wedges soak up a warmly spiced broth built on turmeric, Ceylon cinnamon, fresh ginger, and garlic. That combination sounds exotic but tastes deeply comforting — like the kind of stew that makes your kitchen smell incredible for hours. Searing the lamb in batches before braising is the move that gives the broth its rich, savory backbone, so don't skip it. A splash of apple cider vinegar at the end brightens everything up without adding any off-plan ingredients. Every component here — the coconut oil, the broth, the spices — is straightforward to source in compliant form, which makes this a genuinely stress-free cook rather than a label-reading marathon. Scatter some fresh parsley over the top and you've got a bowl that feels restaurant-worthy but required almost no hands-on effort.

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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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