Ingredients:
1kg (2lb) organic locally grown shoulder of lamb (or Irish beef), well trimmed and diced (keep the bones)
2 organic carrots, chopped
1 organic onion, chopped
2 small organic turnips, chopped
4 organic potatoes, chopped
2 sticks celery, chopped
1 organic leek, finely sliced
Salt and black pepper
50g (2oz) approx. organic green cabbage, finely shredded
125ml (1/4 pint) cream
Dash of Worcester sauce
Chopped parsley
To cook: Place the lamb (beef) in a large pot. Cover with cold water and bring to the boil. Drain and rinse the meat, place in a clean pot. Add the bones to the pot. Cover with approximately 1 ltr (2 pints) water. Add the vegetables, except the cabbage. Season. Cover the pot and cook gently for approximately one hour, or until the meat is tender. Remove the bones.
To finish the sauce: Remove about 250ml (1/2 pint) 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.
Serves 4 - 6.
Recipe courtesy of Bord Bia
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