Janjetina ispod peke (Lamb cooked under the bell)

Ingredients

While the original Croatian dish is cooked under a bell-shaped lid, this Taiwanese adaptation utilizes a slow-cooker to achieve the same tender and flavorful results. Additionally, the seasoning and spices have been adjusted to incorporate Taiwanese flavors, giving the dish a unique 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 vegetable oil 2 tablespoons vegetable oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons rice wine 2 tablespoons rice wine
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 1 teaspoon chili flakes 1 teaspoon chili flakes
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 2 tablespoons cornstarch 2 tablespoons cornstarch
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat: 20g (Saturated Fat: 7g)
• Carbohydrates: 10g (Sugars: 2g)
• Protein: 45g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet over medium-high heat.
2. 2.
   Sear the lamb shoulder on all sides until browned. Remove from the skillet and set aside.
3. 3.
   In the same skillet, add the minced garlic and grated ginger. Sauté for a minute until fragrant.
4. 4.
   Add the soy sauce, rice wine, brown sugar, five-spice powder, and chili flakes to the skillet. Stir well to combine.
5. 5.
   Place the lamb shoulder in a slow-cooker and pour the sauce mixture over it.
6. 6.
   Add the chicken broth to the slow-cooker. Cover and cook on low heat for 6-8 hours, or until the lamb is tender and easily falls off the bone.
7. 7.
   Once cooked, remove the lamb from the slow-cooker and set aside.
8. 8.
   In a small bowl, mix the cornstarch with a few tablespoons of water to create a slurry. Pour the slurry into the slow-cooker and stir well to thicken the sauce.
9. 9.
   Shred the lamb using two forks and return it to the slow-cooker. Stir to coat the lamb with the thickened sauce.
10. 10.
    Season with salt and pepper to taste. Cook for an additional 15-20 minutes on low heat.
11. 11.
    Serve the Taiwanese-style slow-cooked lamb hot with steamed rice or noodles.

Treat your ingredients with care...

• Lamb shoulder — Make sure to choose a well-marbled cut of lamb shoulder for maximum flavor and tenderness. Trim any excess fat before cooking.
• Five-spice powder — If you can't find pre-made five-spice powder, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns.

Tips & Tricks

• For an extra layer of flavor, marinate the lamb shoulder in the sauce mixture overnight before cooking.
• If you prefer a spicier dish, increase the amount of chili flakes or add fresh chili peppers to the slow-cooker.
• Serve the Taiwanese-style slow-cooked lamb with a side of pickled vegetables for a refreshing contrast.
• Leftovers can be used to make delicious lamb tacos or sandwiches the next day.
• Experiment with different cuts of lamb, such as leg or shank, for variation in texture and flavor.

Serving advice

Garnish the Taiwanese-style slow-cooked lamb with chopped green onions and sesame seeds for added freshness and visual appeal. Serve it with steamed rice or noodles to soak up the flavorful sauce.

Presentation advice

Arrange the shredded lamb on a large serving platter, drizzle some of the thickened sauce over the top, and sprinkle with additional chili flakes and sesame seeds. Place a bowl of steamed rice or noodles on the side for guests to help themselves.