This is a good recipe to make after you’ve had a ham for a holiday dinner instead of using the ham bone for split-pea or bean soup. You could also use a smoked pork hock. Or, if you frequent a deli that sells prosciutto, ask them for an end piece, which can’t be used for slicing. This is also one of the many dishes in which Mom used her canned tomatoes.
My niece Katie tested this recipe and provided some very valuable feedback, though she admits to not being a particularly skillful cook. As with many less-experienced cooks, she asked a lot of basic questions, like, “What kind of potatoes?” The answer is just about any kind, except sweet potatoes or baking potatoes. If you’re using small red-skinned or yellow potatoes, you don’t have to peel them. Just give them a good scrubbing. We never minded dealing with the lamb bones—except my brother Russ. But if your family has a picky eater like him, use boneless lamb stew meat for this recipe. Figure about 2.5 pounds.
- 5–6 pounds breast of lamb or lamb necks or combination of the two
- Salt and pepper to taste
- 1 (2-pound) head of green cabbage, cut in wedges about 1 inch wide
- 1 pound carrots, cut in 1-inch pieces, larger if the carrots are thin
- 2 medium onions, thickly sliced
- About 3 pounds potatoes, peeled (or not), and cut into 1 to 1 1/2–inch chunks
- 1 (28- ounce) can diced tomatoes, with juices
- 2 bay leaves
- 1/2 teaspoon red pepper flakes, or to taste
- 2 teaspoons oregano
- 1 good-sized ham bone or 2 smoked hocks
- 2 cups chicken or beef broth or water
1.Heat an oven to 500 degrees.
2.If using breast of lamb, cut into ribs similar in size to spareribs. Season the lamb with salt and pepper, and place on a
rack over a roasting or broiler pan. Bake until well browned on all sides. (This will considerably reduce the greasiness of
the dish.) Remove the lamb from the oven, and reduce the oven temperature to 350 degrees.
3. Layer the ingredients in a large heavy casserole dish or Dutch oven as follows: Half each of the meat, cabbage, carrots,
potatoes, tomatoes and their juice, onions, and seasonings. Place ham bone in the center and add the remaining
ingredients in the same order. Pour the broth over.
4. Cover, and bake in the oven for about 2 hours or until lamb is fork tender. Stir a few times during the cooking.
Serve with plenty of crusty Italian bread and a green salad. A fruity Lambrusco or rustic Montepulciano d’Abruzzo would
go nicely. Serves 4–6.