1 head of baby cabbage – cut into quarters (Ettrick Gardens)
Parsley to garnish
Method
Place the onion, garlic, beef stock, salt and pepper with the lamb brisket in a Dutch oven or baking dish with a lid and bake in the oven for 2.5 hours on 160 degrees celsius.
Once the 2.5 hours is up, remove the lamb brisket from the liquid and set aside. Tip the liquid into a sauce pan.
Place the quartered cabbage into the oven dish, drizzle with olive oil and season with salt and pepper. Return to the oven for a further 20mins or until the edges are charring.
While the cabbage cooks, turn the saucepan (with the cooking liquid) onto a medium heat.
Add the sprig of rosemary, rice malt syrup, balsamic vinegar, salt and pepper to the sauce pan and simmer.
Reduce until its volume halves and the sauce turns syrupy.
Remove the rosemary and blend with a stick blender.
Dip the meat into the syrup leaving one end of the bone clean (that’s your handle!)
