Slow-Cooked Lamb and Cabbage Stew

A comforting stew with tender lamb, sweet cabbage, and earthy root vegetables, simmered to perfection in a rich broth.

Cuisine: Irish

Category: One Pot

Prep: 20 minutes. Cook: 90 minutes.

Serves 4.

Ingredients

• 1.5 lbs, cubed lamb shoulder
• 1 small head, thinly sliced cabbage
• 2 medium, diced carrots
• 2 medium, cubed potatoes
• 1 medium, chopped onion
• 3 cloves, minced garlic
• 3 cups chicken broth
• 1 tsp dried thyme
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Season lamb with salt and pepper, then sear in a Dutch oven over medium-high heat for 3-4 minutes per side until browned. Remove and set aside.
2. Step 2: In the same pot, sauté onion and garlic for 2 minutes until fragrant, then add carrots and cook for 2 minutes more.
3. Step 3: Return lamb to the pot, add cabbage, potatoes, chicken broth, thyme, bay leaves, and 1/2 tsp salt. Bring to a gentle simmer.
4. Step 4: Cover and cook on low heat for 1.5 hours, stirring occasionally, until lamb is tender and vegetables are soft.
5. Step 5: Discard bay leaves, adjust seasoning, and serve hot with crusty bread.