Cawl (Welsh Stew)

• 6 small lamb shanks (preferably Welsh)
• 2 pints water
• 1/2 lb potato, peeled and diced
• 1/2 lb swede, peeled and diced (turnip)
• 1/2 lb onion, peeled and chopped
• 1/2 lb carrot, peeled and diced
• 1/2 lb leek, cleaned and sliced thin
• 1/2 small savoy cabbage
• 2 bay leaves
• 2 stems fresh thyme
• 1 stem fresh rosemary
• 1/2 cup parsley
• 2 tablespoons vegetable oil
• salt and pepper

1. Heat the vegetable oil in a large stew pot. Season the lamb shanks and add to the pot together with the onion. Brown the meat on all sides. You may need to do this in batches.
2. With all the lamb shanks in the pot, add the water and all herbs. Bring to a boil and reduce to a simmer. Cover and simmer 40 minutes.
3. Add all vegetables except the cabbage. Bring to a boil again then reduce to simmer for 40 minutes.
4. Shred the cabbage and add to the cawl, cook for about 5 minutes more and serve.

lamb, water, potato, swede, onion, carrot, thin, savoy cabbage, bay leaves, thyme, rosemary, parsley, vegetable oil, salt

Taken from www.food.com/recipe/cawl-welsh-stew-532493 (may not work)