Preperation:
- Servings: 4
- Difficulty: 3 of 5
- Time: 40 min
-
1
In a large pot over medium high heat, melt the butter, add meat, little by little, and sear until golden brown
-
2
Return to pot along with the rest of the ingredients, loosely arranging them in layers.
-
3
Cover and let steam/simmer for 2 hours, adding more liquid if the pot seems to dry up.
Recent Recipes:
3 pounds (1350 grams) gelatinous lamb meat (shank, shoulder, etc), bone in, cut in slices. (Ask your butcher to cut it for you.)
2 large leeks, sliced
2 pounds (900 grams) rutabaga, diced, or a combination of carrot and parsnip
1 tablespoon mustard seeds
1 tablespoon butter
1 cup (a little more than 2 deciliters) dry white wine
1 cup water
Recipes and Articles
BOOKS FROM THE SERIES
Most Read
-
Tina Nordström
Tina Nordström grew up in Helsingborg in southern Sweden where her parent...
-
Sara La Fountain
Finnish cooking sensation Sara La Fountain's first cookbook, A la Sara, e...
-
Claus Meyer
Claus Meyer has published 14 cookbooks in Denmark and has hosted his own ...
-
Contact Us
We are honored that you found the time to visit New Scandinavian Cooking'...
Most viewed
-
Trailer Season 9!
See the trailer for season 9 of New Scandinavian Cooking with Andreas Vie...
-
Flourless chocolate cake
Watch Andreas prepare flourless chocolate cake with wild strawberries, an...
-
Goose Breast and Leg
Watch Andreas prepare goose breast and leg in Port Wine with pan seared a...
-
Trailer for season 7!
See the trailer for season 7 of New Scandinavian Cooking with Andreas Vie...
Recipes
-
Glassmestersild (Herring Pickled In a Glas...
Classic pickled herring, served at breakfast throughout the year.
-
Grandmother's Salt Herring
With a delicious taste of fresh apples.
-
Cheesecake with Sour Cream and Cloudberries
This is a simple version that does not require any cooking.
-
Swedish Herring Salad