Fårikål — Lamb Shoulder & Cabbage with Whole Peppercorns

Ingredients

• 2½ lb bone-in Lamb Shoulder, in thick pieces
• 1 large head green cabbage, in thick wedges
• 2 tbsp whole black peppercorns
• 1 tbsp all-purpose flour
• 2 cups water
• 2 tsp salt
• Boiled potatoes, for serving

Method

1. Layer the Lamb Shoulder fat side down in a heavy pot, then a layer of cabbage, a scatter of peppercorns, flour, and salt. Repeat until everything is in, finishing with cabbage.
2. Some cooks tie the peppercorns in muslin so nobody bites one. Others consider that cowardice. Choose your household's tradition.
3. Pour in the water, cover tightly, and bring to a boil, then drop to the lowest simmer your stove will hold.
4. Cook 2 hours without stirring — just tilt and baste occasionally — until the meat slides off the bone and the cabbage has gone translucent and sweet.
5. Taste the broth and salt again if needed. Serve in deep bowls with boiled potatoes and plenty of the liquid. Better on day two, which every Norwegian will tell you unprompted.