Xanthan Gum Free Lamb and Cabbage Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.8

(9)

Slow-braised lamb shoulder with sweet root vegetables and tender cabbage wedges is the kind of deeply satisfying stew that makes the whole kitchen smell incredible. Bone-in lamb is seared until deeply browned before being simmered low and slow in bone broth with carrots, parsnips, turmeric, Ceylon cinnamon, and a splash of apple cider vinegar — no thickeners needed, because the collagen from the bones and the natural starches from the vegetables do all the work. That means this stew is completely free of gums and additives without any compromise to its rich, velvety texture. The cabbage goes in during the final half hour, soaking up all that spiced broth while staying tender without turning to mush. It's a one-pot meal that rewards patience — the lamb becomes genuinely fork-tender and practically falls from the bone on its own. Whether you're navigating a specific dietary protocol or just want a clean, wholesome dinner, this is the kind of recipe that earns a permanent spot in your rotation.

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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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