Janjetina ispod peke (New Nordic Style)

Ingredients

While the original Croatian dish is typically cooked in a traditional peka (a dome-shaped clay pot), this Nordic-inspired version adapts the cooking method to slow-roasting in an oven. Additionally, the flavors are enhanced with Nordic herbs and spices, and local ingredients are used to create a unique fusion of flavors. 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 rapeseed oil 4 tablespoons rapeseed oil
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 tablespoons fresh rosemary, chopped 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon juniper berries, crushed 1 tablespoon juniper berries, crushed
• 1 tablespoon fennel seeds 1 tablespoon fennel seeds
• 1 tablespoon sea salt 1 tablespoon sea salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 2 onions, sliced 2 onions, sliced
• 4 carrots, peeled and sliced 4 carrots, peeled and sliced
• 4 parsnips, peeled and sliced 4 parsnips, peeled and sliced
• 500 ml (2 cups) vegetable broth 500 ml (2 cups) vegetable broth
• 250 ml (1 cup) white wine 250 ml (1 cup) white wine

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 10g (Sugars: 4g)
• Protein: 45g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a small bowl, combine the minced garlic, chopped rosemary, thyme, dill, parsley, crushed juniper berries, fennel seeds, sea salt, and black pepper.
3. 3.
   Rub the lamb shoulder with 2 tablespoons of rapeseed oil, then coat it with the herb and spice mixture.
4. 4.
   Heat the remaining 2 tablespoons of rapeseed oil in a large oven-safe pot over medium-high heat. Add the sliced onions, carrots, and parsnips, and sauté until slightly softened.
5. 5.
   Push the vegetables to the sides of the pot and place the seasoned lamb shoulder in the center.
6. 6.
   Pour the vegetable broth and white wine over the lamb and vegetables.
7. 7.
   Cover the pot with a lid or aluminum foil and transfer it to the preheated oven.
8. 8.
   Slow-roast the lamb for 4-5 hours, or until it is tender and easily falls off the bone.
9. 9.
   Remove the pot from the oven and let the lamb rest for 10 minutes before serving.
10. 10.
    Slice the lamb and serve it with the roasted vegetables and cooking juices.

Treat your ingredients with care...

• Lamb shoulder — Choose a high-quality, preferably organic, lamb shoulder for the best flavor and tenderness.
• Fresh herbs — Use fresh herbs for a vibrant and aromatic taste. If unavailable, you can substitute with dried herbs, but reduce the quantity by half.
• Juniper berries — Crushing the juniper berries releases their flavor. If you can't find juniper berries, you can omit them or substitute with a small amount of gin.

Tips & Tricks

• For a smoky flavor, you can add a small amount of smoked salt or smoked paprika to the herb and spice mixture.
• Basting the lamb with the cooking juices every hour will help keep it moist and flavorful.
• Serve the lamb with a side of lingonberry sauce or cranberry compote for a touch of sweetness that complements the savory flavors.

Serving advice

Serve the Nordic-inspired slow-roasted lamb with a side of roasted root vegetables and a fresh green salad. Garnish with sprigs of fresh herbs for an elegant presentation.

Presentation advice

Arrange the sliced lamb on a platter, surrounded by the roasted vegetables. Drizzle some of the cooking juices over the lamb for added flavor and moisture. Sprinkle with fresh herbs for a pop of color.