This is adapted from a recipe from Cork chef Michael Clifford.
- 1kg shoulder of lamb well trimmed and diced (keep the bones)
- 2 carrots, chopped
- 1 onion, chopped
- 2 small white turnips, chopped
- 4 potatoes, chopped
- 2 sticks celery, chopped
- 1 leek, finely sliced
- Salt and black pepper
- 50g approx. green cabbage, finely shredded125ml
- 250ml cream
- Dash of Worcester sauce
- Chopped parsley
Place the lamb in a large pot. Cover with cold water and bring to the boil. Drain and rinse the lamb, place in a clean pot. Add the bones to the pot. cover with approx. 1 litre water. Add the vegetables, except the cabbage. Season.
Cover the pot and cook gently for approx. one hour, or until the meat is tender. Then remove the bones from the pot.
To finish the sauce, remove about 250ml of the liquid and vegetables from the pot. Process this with the cream and return to the pot with the finely shredded cabbage. Add the Worcester sauce. Simmer for 5-10 minutes, until the cabbage is heated through. Check the seasoning. Add the parsley and serve in deep plates.