Place lamb shank in a slow cooker with bouillon cube, pepper and salt. Tie allspice in a cheesecloth bag. Add allspice, leek, parsnip, carrot, celery, potato, parsley and water to cooker. Cover and cook on LOW 7 to 9 hours or until meat is tender. Remove allspice and meat from cooker. Cut meat off bones, dice meat, and discard bones. Return meat to cooker. Skim off fat from top of soup. Turn control to HIGH. Add cabbage. Cover and cook on HIGH 25 to 30 minutes or until cabbage is done. Spoon hot soup into bowls. Makes 8 servings  |
