Serves: 4





2 tablespoons olive oil


1 cup onion, roughly chopped


1/8 teaspoon salt


1 pound lamb, cut into 1” square pieces


3 tablespoons flour + 4 tablespoons flour


3 tablespoons butter


2 pounds potatoes, peeled and cut into 1/4” slices, halved and immersed in a bowl of cold water


2 cups peeled and cut in 1″ pieces of carrots


3 cups lamb, veal or chicken stock


1⁄2 teaspoon dried thyme


1⁄4 teaspoon dried basil


2 medium-sized bay leaves


2 cups thinly sliced and loosely packed green cabbage


1 teaspoon salt


1⁄4 teaspoon black pepper





Preheat oven to 375° F.


Heat stock to a simmer in a saucepan. Cover and reduce heat.


Heat a cast iron skillet on medium. Add oil. When oil shimmers, add onion. Sprinkle onion with 1/8 teaspoon salt.


Saute onion until translucent. Remove onions and add to bowl of carrots.


Dredge lamb in 3 tablespoons flour. Add a single layer of the lamb to skillet. Brown the lamb evenly on all sides. Reserve browned lamb in a bowl with tongs, leaving oil in skillet. Continue until all lamb pieces are brown. If skillet becomes dry, add additional oil. When the last pan of lamb is brown, add the basil and thyme. Saute lightly until fragrant. Add to other reserved pieces of lamb.


Drain the potatoes and place all vegetables in an oven-proof casserole.


Add bay leaf to vegetables.


Place lamb on top of vegetables.


Reduce heat under skillet to medium-low.


Melt butter in the skillet. Do not brown.


Sift the flour into the frying pan and whisk to combine with oil and butter. Whisk until flour is golden.


Add warm stock by ½ cup, whisking continuously to prevent lumps.


When all stock is incorporated, add salt and pepper, bring it to a simmer and pour over the lamb and vegetables. The gravy should cover the meat and vegetables. If not, add additional warm stock.


Cover the casserole with a tight fitting lid and bake in the oven for 2 hours. Check the gravy level occasionally. It should cover the lamb and vegetables. If not, add additional warm stock.


Remove from oven and allow to cool. Chill overnight.


Preheat oven to 375° F.


Add the cabbage to the stew. Replace the lid and bake for 1 hour or until hot.


Season to taste with salt and pepper.


Serve with a dollop of butter and crusty sopping bread.