Pinnekjøtt
Nordland — Mother recipe · en it
Pinnekjøtt is a traditional Norwegian dish served warm with a vegetable soup.
📷 Jarvin — CC BY-SA 3.0 (Wikimedia Commons)
⏱️ 20 min prep + 120 min cottura · 4 porzioni · media
Ingredients
- 1 kg of lamb shank bones
- 1 liter of meat broth
- 2 onions
- 1 zucchini
- 1 pumpkin
- 1 carrot
- 1 red onion
- 2 potatoes
- 100 g of lentils
- 2 sprigs of rosemary
- 200 ml of white wine
- Salt and pepper to taste
Method
- Prepare the lamb shank bones by cutting the ribs and simmer them in meat broth for 2 hours.
- Chop the vegetables into small pieces and sauté them in a pan with oil.
- Add the onions and zucchini, season with salt and pepper.
- Pour in the white wine and let it evaporate.
- Add the lentils and cook for 10 minutes.
- Add the potatoes and the lamb bone broth, cover and cook on low heat for 30 minutes.
- Finally, add the rosemary leaves and serve hot.
The story
Pinnekjøtt originates from Nordland, a region in Norway, where it was traditionally prepared using sheep's rib bones, which were used as plates in the past.
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