This hearty dish comes from Havesathe de Havixhorst in the Drenthe Province in De Wijk, the Netherlands.

For Cabbage: Mix first 8 ingredients in heavy large Dutch oven. Bring to boil. Reduce heat and simmer until tender, stirring occasionally, abut 35 minutes. Add vinegar. (Can be made 1 day ahead. Chill.)

For Lamb: Heat 1 tablespoon oil in heavy large Dutch oven over high heat. Add bones and brown well, about 8 minutes. Add all broth; bring to boil. Reduce heat; simmer until liquid is reduced to 1/2 cup, about 6 minutes. Strain into small saucepan. Set sauce aside.

Preheat oven to 400°F. Heat 1 tablespoon oil in heavy large skillet over high heat. Sprinkle lamb with salt and pepper. Add to skillet; brown on all sides, about 8 minutes. Transfer lamb to baking sheet. Roast lamb to desired doneness, about 8 minutes for medium-rare. Place Lamb on work surface. Let stand 5 minutes.

Meanwhile, rewarm cabbage, stirring often. Bring sauce to simmer. Remove sauce from heat; add butter and whisk just until melted. Mix in basil.

Arrange cabbage on plates. Cut lamb between bones and arrange atop cabbage. Spoon sauce over lamb and serve.

4 Servings