Lamb And Cabbage Stew

Total Time: 2 hrs 30 mins Preparation Time: 10 mins Cook Time: 2 hrs 20 mins

Ingredients

• 1 medium head cabbage, about 3 lbs
• 3 lbs lean lamb shoulder, boned and cut into 1 inch cubes
• 2 teaspoons salt
• 3/4 teaspoon black pepper
• 1/3 cup flour
• 5 cups beef stock
• 1/2 cup sour cream or 1/2 cup heavy cream
• 4 tablespoons butter
• 5 tablespoons flour

Recipe

• 1 preheat the oven to 300*. trim the cabbage of any discolored outer leaves. core it and slice it into slim wedges.
• 2 in a large dutch oven or kettle, layer 1/3 of the lamb, generous sprinklings of salt and pepper, and 1/3 each of the flour and cabbage. repeat twice more.
• 3 pour in the beef stock, and set the dutch oven over moderate heat. bring the broth to a simmer.
• 4 cover the dutch oven and transfer it to the oven. bake for 2 hours, until the lamb is tender.
• 5 in the meantime, prepare the roux by melting the butter in a frying pan and stirring in the flour. cook for a few minutes over medium heat.
• 6 remove the dutch oven from the oven. drain the juices into a medium saucepan, skimming off the fat. quickly whisk in the roux, and simmer until thickened.
• 7 whisk in the sour cream or heavy cream and season to taste. pour the gravy back into the dutch oven.
• 8 serve with cooked unpeeled new potatoes if you wish.