I hope you like it, Dets! Tell me how it goes, and feel free to share, (and tweak) the recipe!
Ingredients
Pork hock
bone in lamb shoulder
1 cup red cabbage
2 big carrots
1 medium rutabaga
half an onion
1 ½ cups kale
celery leaves
splash apple (about a teaspoon) cider vinegar
1 bay leaf
½ teaspoon ground Rosemary
¼ teaspoon ground mustard
1 teaspoon oregano
salt and pepper to taste
Dumplings
1 egg
1 cup almond flour
¼ teaspoon thyme
¼ teaspoon baking soda
1 tablespoon butter (softened)
Wrap pork hock in a loose layer (or two) of cheesecloth and tie closed. Place pork hock in large soup pot with celery leaves, onion, bay leaf and apple cider vinegar. Cover with water and bring to boil. Turn the burner to low and let simmer for 3 hours. Add lamb shoulder, rosemary, mustard, oregano, salt, and pepper. Let simmer for 4 hours. Dice red cabbage, carrots, kale, and rutabaga and place in pot. let simmer for 1 hour and 45 minutes. While that’s cooking mix almond flour, thyme, and baking soda in a medium size bowl. Add egg and butter and mix. Once combined roll into ¼ – ½ inch balls. Remove pork hock (it should have fallen apart inside the cheesecloth) and discard. Remove lamb shoulder and strip meat from the bone, it should come away easily (don’t forget to dig out the marrow!). Cut meat into bite size pieces before returning them too the pot. Place dumplings on top of stew with plenty of room between them, they will expand (a lot). Cover and cook for 15 minutes. Serve immediately.

ALL HAIL THE CHEF. This looks AMAZING. And delicious!
I had a chat to Mr Dets about this: we are absolutely going to make it (not this week, but very very soon) – AND we are going to photoblog it. BROADBEAM DUMPLING STEW. YES. (pork hock! YUM. and lamb shoulder! YESSSSS OH THIS WOULD BE SO RICH AND DELICIOUS AND HEARTY AND COMFORT-FOOD-Y, ahhhhh I can’t wait.)
Thank you so much! I am floored, totally and utterly. I am so amazed and floored at your creativity, your skill, your dedication! Thank you, thank you, thank you!




