Servings: 6

2 Tbsp. Vegetable Oil 2 Tbsp. Vegetable Oil
1 Lb. Lamb Shank (cubed) 1 Lb. Lamb Shank (cubed)
2 Tbsp. All-Purpose Flour 2 Tbsp. All-Purpose Flour
2 Lbs. Russet Potatoes (peeled and quartered) 2 Lbs. Russet Potatoes (peeled and quartered)
1 Yellow Onion (diced) 1 Yellow Onion (diced)
2 Leeks (cleaned and diced, white parts not green) 2 Leeks (cleaned and diced, white parts not green)
3 Carrots (roughly chopped) 3 Carrots (roughly chopped)
3 Cu. Beef Stock 3 Cu. Beef Stock
3 Cabbage Leaves (thinly sliced) 3 Cabbage Leaves (thinly sliced)
Kosher Salt Kosher Salt
Fresh Cracked Black Pepper Fresh Cracked Black Pepper

Preheat oven to 350°F.
In a frying pan, heat half of the oil. Add half the lamb pieces and brown all over by turning in the hot oil. Transfer to a dutch oven.
Cover with a half of the quartered potatoes, onions, leeks, and carrots.
Add the remaining oil to the frying pan, heat again then add the remaining lamb and brown all over as before and add to the dutch oven. Cover with remaining vegetables.
Add the flour to the frying pan and stir really well to soak up any fat and juices. Cook on a gentle heat for 3 minutes. Then add about 1 Cu. of stock a ladle at a time until you have a thick, lump-free sauce. Pour this sauce over the lamb and vegetables. Add the remaining stock to the dutch oven, cover with a tight fitting lid, cook in the oven for 1 hour.
Add the cabbage, replace the lid, and cook for another hour. Check from time to time to make sure the stock isn't reducing too much, if it is add a little boiling water. The meat and vegetables should always be covered by liquid. If the sauce is too runny at the end, you can always cook a little longer with the lid removed. Season with salt and pepper.