Lamb and vegetable stew

Ingredients

• 3 pounds bone-in lamb shoulder, trimmed and cut into 2-3 inch pieces or lamb shoulder chops
  
• 3-4 pounds green cabbage, large dice
  
• 1-2 tablespoons black peppercorns
  
• 3 bay leaves
  
• 10 cloves garlic, sliced
  
• 3 potatoes,medium diced
  
• 3 medium carrot, sliced
  
• 1 small rutabaga, medium diced
  
• 2 cups tomato puree
  
• sea salt (to taste)
  
• 1-2 jalapeno pepper cut in half ( optional )
  
• ¹/₄ cup fresh flat leaves parsley, chopped