Lamb and Cabbage Stew

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THIS IS ONE OF THE BEST-KNOWN TRADITIONAL LAMB STEWS—A HEARTY THREE-INGREDIENT DISH (THE FLOUR AND THE BUTTER ARE JUST EXTRAS TO MAKE IT RICHER, BUT HARDLY NECESSARY).

THE STEW IS SERVED WITH THE BLACK PEPPERCORNS AND BONES. THE PEPPERCORNS ARE RELATIVELY MILD AFTER COOKING, AND EATING AT LEAST A FEW OF THEM CAN BE AN INTERESTING EXPERIENCE.

Ingredients

  • 6 pounds bone-in lamb shoulder, trimmed of excess fat and cut into approximately 1½-inch pieces
  • 4 pounds green cabbage ( heads), shredded
  • 1 to 2 tablespoons black peppercorns
  • 2 bay leaves
  • 3 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • 4 cups cold water
  • Fine sea salt

Method

Layer the meat and cabbage in a large pot. Add 1 tablespoon of the black peppercorns, the bay leaves, and butter. Sprinkle with the flour and add the water. Cover and slowly bring to a boil over medium-low heat. Cook for 2 hours over low to medium-low heat, until the meat is very tender and the cabbage is soft. If you want the stew to be a bit spicier, add 1 more tablespoon black peppercorns and cook for another 15 minutes. Season with salt to taste.

Remove the bay leaves and serve the stew in the pot or a deep serving dish.