Janjetina ispod peke (Lamb cooked under the bell)

Ingredients

While the original Croatian dish Janjetina ispod peke is traditionally cooked in a covered outdoor pit, this adaptation brings the flavors of lamb to the French kitchen by utilizing the oven. The French version incorporates classic herbs and vegetables, giving the dish a distinct French twist. We alse have the original recipe for Janjetina ispod peke, so you can check it out.

• 2 pounds (900g) lamb shoulder, bone-in 2 pounds (900g) lamb shoulder, bone-in
• 2 tablespoons olive oil 2 tablespoons olive oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 onion, sliced 1 onion, sliced
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, peeled and cut into chunks 2 potatoes, peeled and cut into chunks
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) red wine 1 cup (240ml) red wine

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 10g (Sugars: 2g)
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large oven-safe pot or Dutch oven, heat the olive oil 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 pot and set aside.
4. 4.
   In the same pot, add the minced garlic, rosemary, and thyme. Cook for 1-2 minutes until fragrant.
5. 5.
   Add the sliced onion, carrots, and potatoes to the pot. Cook for another 5 minutes, stirring occasionally.
6. 6.
   Place the seared lamb shoulder on top of the vegetables in the pot.
7. 7.
   Pour the chicken broth and red wine over the lamb and vegetables.
8. 8.
   Cover the pot with a lid or aluminum foil and transfer it to the preheated oven.
9. 9.
   Cook for 2-3 hours, or until the lamb is tender and easily falls off the bone.
10. 10.
    Remove the pot from the oven and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Lamb shoulder — For the best results, choose a lamb shoulder with good marbling and leave the bone-in for added flavor.
• Fresh herbs — Use fresh rosemary and thyme for a fragrant and aromatic taste. If you don't have fresh herbs, you can substitute with dried herbs, but reduce the quantity by half.

Tips & Tricks

• To enhance the flavors, marinate the lamb shoulder with the minced garlic, rosemary, thyme, and olive oil for a few hours or overnight before cooking.
• For a richer sauce, you can add a tablespoon of tomato paste to the pot before pouring in the chicken broth and red wine.
• Serve the lamb au four with a side of roasted vegetables or a fresh green salad to complete the meal.

Serving advice

Serve the Lamb au four hot, straight from the pot. Garnish with fresh herbs such as parsley or chives for an added touch of freshness.

Presentation advice

Transfer the lamb shoulder onto a serving platter and arrange the cooked vegetables around it. Drizzle some of the cooking juices over the lamb for an appetizing presentation.