Janjetina ispod peke (Lamb cooked under the bell)

Ingredients

In the original Croatian dish, the lamb is cooked under a bell-shaped lid, which creates a unique smoky flavor. In this Dutch adaptation, we will use a Dutch oven to achieve similar results. Additionally, we will incorporate Dutch herbs and spices to give the dish a local twist. We alse have the original recipe for Janjetina ispod peke, so you can check it out.

• 2 kg (4.4 lbs) lamb shoulder, bone-in 2 kg (4.4 lbs) lamb shoulder, bone-in
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• 2 onions, sliced 2 onions, sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 carrots, sliced 2 carrots, sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 2 bay leaves 2 bay leaves
• 2 sprigs of thyme 2 sprigs of thyme
• 2 sprigs of rosemary 2 sprigs of rosemary
• 500 ml (2 cups) beef broth 500 ml (2 cups) beef broth
• 250 ml (1 cup) red wine 250 ml (1 cup) red wine
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 5g (Sugars: 2g)
• Protein: 50g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   Heat the vegetable oil in a Dutch oven over medium-high heat.
3. 3.
   Season the lamb shoulder with salt and pepper, then sear it on all sides until browned. Remove the lamb from the Dutch oven and set it aside.
4. 4.
   In the same Dutch oven, add the onions, garlic, carrots, and celery. Sauté until the vegetables are softened.
5. 5.
   Return the lamb shoulder to the Dutch oven and add the bay leaves, thyme, rosemary, beef broth, and red wine.
6. 6.
   Cover the Dutch oven with its lid and transfer it to the preheated oven.
7. 7.
   Slow-cook the lamb for approximately 3 hours, or until it is tender and easily falls off the bone.
8. 8.
   Remove the lamb from the Dutch oven and let it rest for a few minutes before serving.
9. 9.
   Slice the lamb and serve it with the vegetables and cooking juices from the Dutch oven.

Treat your ingredients with care...

• Lamb shoulder — Make sure to choose a well-marbled piece of lamb shoulder for maximum flavor and tenderness. Trim any excess fat before cooking.
• Red wine — Use a full-bodied red wine, such as Cabernet Sauvignon or Merlot, to enhance the richness of the dish.

Tips & Tricks

• For an extra smoky flavor, you can add a small amount of liquid smoke to the Dutch oven before cooking.
• If you prefer a thicker sauce, you can remove the lamb from the Dutch oven and simmer the cooking juices on the stovetop until reduced.
• Serve the Dutch-style slow-cooked lamb with a side of mashed potatoes or roasted vegetables for a complete meal.

Serving advice

Serve the Dutch-style slow-cooked lamb hot, garnished with fresh herbs like parsley or chives. Accompany it with a generous spoonful of the flavorful cooking juices.

Presentation advice

Arrange the sliced lamb shoulder on a platter, surrounded by the sautéed vegetables. Drizzle some of the cooking juices over the lamb for an appetizing presentation.