Boiled Leg of Lamb with Paprika Cabbage

Boil 2 liters of water, season a little with salt, put the legs of lamb and gently simmer for half an hour. During this time, repeatedly skim the clear soup. Now add the peppercorns, herbs and diced vegetables and simmer gently for another half hour.

Remove the meat from the pot and wrap it in cling film to prevent it from drying out. Reduce the clear soup until it tastes hearty.

For the cabbage, saute the shallots in a saucepan with butter until translucent, then add the garlic and cabbage and pour in the wine. Stir in the paprika cubes and season with caraway seeds, salt, pepper, paprika powder and vegetable stock powder. Cover and cook for about 15 minutes (canned cabbage should only be cooked for 2 minutes).

Arrange the paprika cabbage with the lamb shanks and pour the reduced clear soup over the meat. Serve with boiled potatoes of your choice.

Our tip: It is best to use fresh herbs for extra flavor!

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