Fårikål (Norwegian Lamb and Cabbage Stew)

• 1.2 kg Lamb shoulder, bone-in pieces
• 900 g White cabbage
• 2 tsp Fine sea salt
• 2 tbsp Black peppercorns
• 3 pieces Bay leaves, dried
• 2 tbsp Plain flour
• 900 ml Vegetable stock, hot
• 800 g Mixed baby potatoes

1. Cut the lamb shoulder into large serving pieces if needed. Cut the white cabbage into wedges, keeping the core intact so the wedges hold together. Bring the vegetable stock to a simmer in a kettle or saucepan so it is ready to use.
2. In a dutch oven, layer a third of the cabbage, then a layer of lamb. Sprinkle over a little of the fine sea salt, black peppercorns and plain flour, then add a bay leaf; repeat the layers, finishing with cabbage on top.
3. Pour in the hot vegetable stock; it should come about halfway up the layers, not fully cover them. Bring to a gentle simmer over medium heat, then reduce to low, cover and cook very gently for 2 hours, turning the pot once or twice so it cooks evenly. The lamb is ready when it is very tender and the broth is lightly thickened.
4. With about 25 minutes left, put the mixed baby potatoes in a large pot and cover with cold water. Add a pinch of the fine sea salt, bring to the boil, then simmer until tender when pierced with a knife. Drain and keep warm with the lid on.
5. Taste the broth and adjust with the remaining fine sea salt if needed. Serve the lamb and cabbage with plenty of the peppery broth, with the boiled potatoes on the side. Remove the bay leaves as you serve.

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