Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 2.5 pounds of lamb shoulder pieces with paper towels, then season generously with 1.5 teaspoons of salt and 1 teaspoon of freshly ground black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat, then sear the seasoned lamb pieces in batches until browned on all sides, removing them to a plate afterwards.

3. 3

   Add 1 chopped large yellow onion, 2 chopped medium carrots, 2 chopped celery stalks, and 4 minced garlic cloves to the pot, sautéing for 5-7 minutes until softened.

4. 4

   Sprinkle 2 tablespoons of all-purpose flour over the vegetables, stirring constantly for 1 minute, then deglaze the pot with 1 cup of dry red wine, scraping up any browned bits from the bottom.

5. 5

   Return the seared lamb to the pot and add 3 cups of beef broth, 0.5 cup of lingonberry jam, 2 tablespoons of ground sumac, 3 fresh rosemary sprigs, 5 fresh thyme sprigs, and 1 tablespoon of juniper berries, bringing the mixture to a simmer.

6. 6

   Cover the Dutch oven and braise in a preheated 325°F (160°C) oven for 2.5 to 3 hours, or until the lamb is fork-tender.

7. 7

   Remove the herb sprigs and serve the Braised Nordic Lamb hot, garnished with 0.25 cup of fresh chopped parsley.