Instructions: Place lamb shanks in slow-cooking pot with bouillon cubes, pepper, and salt. Tie allspice in cheesecloth. Add allspice, leeks, parsnips, carrots, celery, potatoes, parsley, and water to pot. Cover and cook on low for 7 to 9 hours or until meat is tender. Remove all spice and meat from bot. Cut meat off bones; dice and return to pot. Skim off fat from top of soup. Turn control to high. Add cabbage. Cover and cook on high for 25 to 30 minutes or until cabbage is done.

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