Welsh cawl recipe

This traditional Welsh stew recipe is versatile and a fantastic winter warmer

"Cawl can be made throughout the year, just adjust the vegetables according to the season. Chopped runner bean, broad beans and peas are wonderful during early Summer, add a little chopped mint at the end of cooking."

Serves 6

Ingredients

  • 2 tbsp vegetable oil
  • 6 small Welsh lamb shanks
  • 225g onion, chopped
  • 1.2 litres water
  • Bunch of herbs including bay, thyme, rosemary and parsley
  • 225g potatoes, peeled and diced
  • 225g swede, peeled and diced
  • 225g carrots, peeled and diced
  • 225g leek, cleaned and sliced thin
  • ½ small Savoy cabbage

Method

  1. Heat the vegetable oil in a large pan, then season the lamb shanks and add to the pan with the onion. Brown all over on a high heat - you may have to do this in batches if your pan is not large enough.

  2. Pour over the water and add the bunch of herbs. Bring to the boil then reduce the heat to a simmer. Cover and simmer for 40 minutes.

  3. Add all the vegetables except the cabbage, bring up to the boil again, reduce to a simmer and cook for a further 40 minutes.

  4. Shred the cabbage and add to the cawl, cook for about 5 minutes, then serve.


Tip: During cooking the stock will reduce somewhat, so top up with more water, or some wine. You may also wish to add pulses such as lentils, or beans, pearl barley is also good during the winter months.

Variation: Substitute lamb with a piece of gammon, just make sure you soak it before cooking. The broth will make an excellent soup, add peas and fresh mint. Serve the gammon with creamed potatoes, broad beans and parsley sauce.

Recipe provided by Visit Wales

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Thursday 13 October 2011
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