3 lb. lamb shank
1 lg. head cabbage
4 tbsp. butter
4 tbsp. flour
1 tbsp. salt
3 c. boiling water
1 tbsp. peppercorns

Wipe meat. Cut in serving-size pieces. Wash cabbage, drain, turn upside down in salt water and let stand 1/2 hour. Rinse and cut into 6 or 8 pieces. Melt butter in large kettle; put in meat and cabbage in layers; start with meat first. Sprinkle each layer with mixed flour and salt. Pour boiling water over all. Add peppercorns. Let simmer, uncovered, for 3 hours. Serve with boiled potatoes. 6 to 8 servings.