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Recipe: Cawl
Once upon a time, every family had their own special cawl recipe, but times have changed and this hearty staple is no longer the weekly warmer it once was.
However, we think its time for a revival and this is certainly the time of year to have one! A one pot wonder, cawl is simple to make and can even be made in a slow cooker when you’re pushed for time. If your family recipe has been lost along the way, then this one is sure to be (almost) as good as Mamgu used to make!
To serve six people, you will need the following ingredients:
- 6 x small Welsh lamb shanks
- 1.2L/2pts water
- 225g/8oz potatoes, peeled and diced
- 225g/8oz swede, peeled and diced
- 225g/8oz onion, peeled and chopped
- 225g/8oz carrots, peeled and diced
- 225g/8oz leek, cleaned and sliced thin
- A bunch of herbs: Bay, thyme, rosemary and parsley
- ½ a small Savoy cabbage
- 2tbsp vegetable oil
- Salt and pepper
Method:
- Heat the vegetable oil in a large pan, season the lamb shanks add to the pan together with the onion and brown all over.
- Once the meat is brown, pour over the water and add the bunch of herbs (use dried herbs if fresh ones aren’t available).
- Bring to the boil then reduce the heat to a simmer.
- Put a lid on the pan and cook for 40 minutes.
- Add all the vegetables except for the cabbage, bring up to the boil again. Once boiling, reduce the heat and simmer for a further 40 minutes.
- Shred the cabbage and add to the cawl, cook for another 5 minutes.
- Serve with fresh, crusty bread.
Once you start making cawl, you’ll soon develop your own special additions, maybe a dash of Worcestershire sauce, some stock or a mixture of different herbs, and create a new family recipe to pass on.
