THIS PROGRAM IS FUNDED BY THE FOLLOWING... NORWEGIAN SALMON IS OCEAN FARMED BY CRAFTSMEN, BLENDING TRADITION WITH TECHNOLOGY.

[ LAUGHTER ] ♪ CREATED BY ME, A MOM OF THREE, TO MAKE MOBILE KIDS SAFER AND YOUR LIFE EASIER.

♪ ♪ ♪ [ THEME MUSIC PLAYING ] >> HI, AND WELCOME TO "NEW SCANDINAVIAN COOKING," FROM THE STAVANGER REGION IN SOUTHWESTERN NORWAY.

I'M ANDREAS VIESTAD.

IT WAS PROBABLY HERE THE FIRST HUMANS SETTLED, WHEN THIS AREA OPENED AFTER THE LAST ICE AGE.

AND YOU CAN EASILY SEE WHY.

THIS IS NORWAY AT ITS MOST LUSH AND FERTILE.

PLUS, THE WINTERS AREN'T TOO BAD HERE, EITHER.

IN THE STAVANGER REGION, WHERE THE RICH AGRICULTURAL LOWLANDS MEET THE WARM CURRENTS OF THE ATLANTIC, THERE IS A DOUBLE BOUNTY -- AN ABUNDANCE OF PRODUCE, BOTH WILD AND NURTURED BY MAN.

AND THEN, THERE'S THAT THIRD CATEGORY OF FOOD, MADE IN COOPERATION BETWEEN HUMANS AND NATURE.

AND THAT WILL BE THE FOCUS OF TODAY'S PROGRAM.

WE'RE IN THE FIRST WEEK OF SEPTEMBER, AND ALL THE SHEEP ARE BEING GATHERED AND HERDED BACK TO THEIR RESPECTIVE FARMS AFTER HAVING SPENT MONTHS OUT ON SUMMER PASTURES.

WHILE MOST DOMESTICATED ANIMALS LIVE A LIFE OF CONFINEMENT, GOVERNED BY THE RULES OF MODERN, INDUSTRIALIZED AGRICULTURE, SHEEP ARE STILL ALLOWED TO ROAM FREELY AND FIND THEIR OWN FOOD.

AND, AS WE'LL SEE IN THIS PROGRAM, THIS NOT ONLY AFFECTS THE QUALITY OF LIFE, BUT ALSO THE QUALITY OF THE MEAT.

IT'S MEAT THAT'S GOT A STORY TO TELL.

AND ON THIS DAY OF MIGRATION, I'LL START OFF WITH THE LEGS.

I'LL START OFF BY PREPARING LAMB SHANKS, WITH WONDERFULLY SWEET CARAMELIZED ONIONS AND ALMONDS.

AND THEN WE'LL TURN TO THE INNER QUALITIES, A MUCH NEGLECTED PART OF THE ANIMALS, THE INNARDS.

I'LL MAKE PAN ROASTED LAMB LIVER, WITH HONEY, BLACK PEPPERCORNS AND PRUNES.

AND THERE ARE HUNDREDS OF DIFFERENT THINGS TO DO WITH LAMB.

ONE OF THE MOST PLEASURABLE THINGS IS TO MAKE A LAMB STEW.

I'LL MAKE A ONE-POT WONDER, WITH LAMB, RUTABAGA, LEEK AND MUSTARD.

AND I'LL TAKE A SCIENTIFIC APCH TO SUNDAY ROAST, USING THE FINDINGS OF MODERN FOOD SCIENCE, TO MAKE A PERFECTLY COOKED LEG OF LAMB, WHICH I'LL FINISH OFF MUCH THE WAY OUR ANCESTORS, THE CAVEMEN, WOULD HAVE DONE -- ON THE GRILL.

MUCH OF AGRICULTURE TODAY IS INDUSTRIALIZED, MECHANIZED -- A PRETTY INTENSE WAY OF FARMING.

IF YOU EAT A CHICKEN, IT WILL MOST PROBABLY HAVE SPENT ITS LIFE IN A GIANT HANGAR WITH THOUSANDS OF OTHER CHICKENS.

THE SAME APPLIES TO TURKEY, PORK -- IN SOME CASES, EVEN TO BEEF.

AND IF YOU WANT TO AVOID THIS, YOU CAN LOOK FOR MEAT THAT'S MARKED ORGANIC AND FREE RANGE.

BUT STILL, IT IS LIKELY THAT THE ANIMAL WILL HAVE LIVED WITHIN SOME SORT OF COMPOUND AND FED MOSTLY, IF NOT ENTIRELY, ON SOME SORT OF FORMULA MIX THAT ENSURES THEY GET ALL THE RIGHT TYPE OF NUTRIENTS GROW PRETTY FAST.

THERE'S NOTHING WRONG WITH THIS, PER SE, BUT I THINK IT'S LIBERATING TO KNOW THAT, WHENEVER I EAT LAMB, I'M OUTSIDE THE SYSTEM.

ALMOST ALL PRODUCTION OF LAMB, NOT JUST IN NORWAY, BUT IN THE ENTIRE WORLD, IS EXTENSIVE.

THESE ANIMALS HAVE BEEN ON A SUMMER PASTURE FOR FOUR MONTHS.

THEY'VE BEEN ALLOWED TO HANG OUT TOGETHER, MOTHER AND CHILD.

AND THEY'VE BEEN ALLOWED TO CHOOSE THEIR OWN FOOD.

IT'S KIND OF LIKE A GARDEN OF EDEN FOR SHEEP, UNTIL ONE DAY, ALL THEIR PRIVILEGES ARE SUDDENLY REVOKED.

AND THAT DAY IS TODAY.

BROADLY SPEAKING, THERE ARE TWO FACTORS THAT DETERMINE THE FLAVOR OF MEAT.

ONE IS WHAT THE ANIMAL EATS, AND WE'LL RETURN TO THAT LATER, THAT'S VERY, VERY IMPORTANT.

ANOTHER ONE IS WHAT CUT OF MEAT YOU USE.

AND WE ALL KNOW THAT WHEN WE EAT FILLET, IT'S VERY, VERY TENDER, BUT IT DOESN'T REALLY TASTE THAT MUCH, AND IT IS A MUSCLE THAT ISN'T MUCH IN USE.

BUT AS WE'VE SEEN TODAY FROM THE MIGRATION OF SHEEP, THEY USE THEIR LEGS A WHOLE LOT.

AND I'M GOING TO USE THE LOWER PART OF THE LEG, THE SHANK.

THAT IS A TREMENDOUSLY TOUGH CUT OF MEAT, SO IT NEEDS TO COOK FOR A VERY LONG TIME.

BUT WHAT HAPPENS IS THAT COLLAGEN BREAKS DOWN AND BECOMES GELATIN.

AND IT BECOMES SO TENDER THAT YOU CAN EAT IT WITH A SPOON.

WHAT I'M GOING TO DO IS SEAR LAMB SHANKS IN BUTTER, SPRINKLE THEM WITH SALT, AND WHILE THEY SEAR IN THE PAN, I'M GOING TO CHOP ONIONS.

I'LL SERVE THE LAMB SHANKS WITH CARAMELIZED ONIONS THAT ARE INCREDIBLY SWEET.

AND THAT'S ONE OF THE SMALL MYSTERIES OF COOKING, IS HOW THE ANGRIEST VEGETABLE WE KNOW CAN BECOME THE SWEETEST ONE.

ONE OF THE PROBLEMS WHEN WE'RE COOKING ONIONS IS THAT WE WANT THEM TO BROWN GENTLY AND CARAMELIZE.

WE DON'T WANT THEM TO BURN.

A NICE WAY TO PREVENT BURNING IS TO ADD A BIT OF SALT AND SUGAR.

AND THEN TOSS THIS.

THIS WILL DRAW OUT SOME OF THE MOISTURE, AND THAT WILL ENSURE A MUCH SLOWER BROWNING PROCESS.

I'M GOING TO USE A FULL HEAD OF GARLIC, BECAUSE GARLIC, LIKE ONIONS, BECOMES WONDERFULLY SWEET WHEN THEY COOK FOR A LONG TIME.

AND THIS HERE IS THE BEST WAY TO UNDRESS A CLOVE OF GARLIC.

TO THIS I'M GOING TO ADD ALMONDS, BECAUSE THIS WILL BE ALL RATHER MUSHY OR RATHER SOFT, SO I WANT THE ALMONDS TO GIVE THE DISH A LITTLE BIT OF TEXTURE.

IN ADDITION TO THIS, I'M GOING TO ADD THREE MORE FLAVORS.

ONE IS STAR ANISE, WHICH WILL LEND A SORT OF LICORICE-LIKE FLAVOR TO THE DISH.

AND THEN, BAY LEAVES.

THREE FRESH BAY LEAVES.

BUT IF YOU DON'T HAVE FRESH BAY LEAVES, JUST USE FOUR OR FIVE DRIED BAY LEAVES.

THEN THERE'S BEER, DARK BEER.

IT'S QUITE BITTER, AND WE CAN REALLY DO WITH THAT BITTERNESS, WITH ALL THE OTHER SWEET FLAVORS.

I'LL JUST PUT THE LID ON, AND LET IT SIMMER GENTLY FOR TWO AND A HALF TO THREE HOURS.

YOU CAN FIND ALL THE RECIPES AT OUR WEB SITE, NEWSCANCOOK.COM.

THIS MEAT IS SO INCREDIBLY TENDER AND SUCCULENT.

IT'S HARD TO BELIEVE THAT THIS WAS REALLY ONCE A TOUGH MUSCLE.

THIS HERE IS THE TYPICAL NORWEGIAN MOUNTAIN PASTURE.

AS YOU CAN SEE, THERE'S A LITTLE BIT OF GRASS HERE, BUT NOT MUCH.

OTHERWISE THERE'S HEATHER, THERE ARE SOME BLUEBERRY BUSHES HERE, AND OTHER BUSHES AND WILD HERBS.

THIS IS FOOD THAT IS QUITE DIFFICULT TO DIGEST, BUT THEY ALL CONTAIN A LOT OF FLAVOR.

CONSEQUENTLY, THE MEAT IS MUCH MORE FLAVORFUL.

IT HAS A SLIGHT GAMY FLAVOR TO IT, WHICH I THINK IS VERY NICE.

IF YOU ARE IN A MUCH RICHER AREA, YOU CAN AFFORD TO FEED THE LAMBS JUST GRASS.

AND GRASS WILL FATTEN UP THE ANIMAL IN NO TIME, BUT GRASS DOESN'T REALLY TASTE THAT MUCH, SO THE MEAT WILL BE A LITTLE BIT BLANDER.

SO, AS A GENERAL RULE YOU CAN SAY, IF THE ANIMAL LEADS AN INTERESTING LIFE, IF IT EATS INTERESTING FOOD, THEN THE FLAVOR OF THE MEAT WILL ALSO BE INTERESTING WHEN YOU EAT IT.

IN THE OLD DAYS, THE SHEEP GATHERING WOULD ALWAYS BE FOLLOWED BY THE SLAUGHTERING AT HOME, ON THE FARM.

IT'S DRAMATIC, BUT IT'S ALSO QUITE NATURAL.

WELL, TODAY IT'S DONE DIFFERENTLY.

TODAY THE ANIMALS ARE BEING PICKED UP BY VANS AND DRIVEN TO A SLAUGHTERHOUSE SOMEWHERE ELSE.

AND YOU DON'T REALLY HAVE TO THINK ABOUT IT ANYMORE.

AND THAT'S GOOD IN SOME WAYS, I GUESS.

BUT ONE OF THE DISADVANTAGES IS THAT THERE ARE CUTS OF MEAT THAT YOU NO LONGER USE.

THIS IS PARTICULARLY THE INNARDS -- THE INNER QUALITIES, AS I CALL THEM.

AND I'M GOING TO MAKE A DISH HERE, USING LAMB LIVER.

AND I'LL SEASON IT WITH PEPPER, BLACK PEPPERCORNS.

THESE ARE NORMAL BLACK PEPPERCORNS, BUT I'VE JUST TOASTED THEM QUITE HARD IN A PAN.

AND I JUST COARSELY POUND THE PEPPERCORNS.

I CUT THE LIVER IN SLICES ABOUT AN INCH, TWO AND A HALF CENTIMETERS, THICK.

JUST ADD THE LIVER TO A FRYING PAN WITH SOME BUTTER, AND THEN I ADD PEPPER -- A LOT OF PEPPER.

A GENEROUS AMOUNT OF SALT.

ADDING A HANDFUL OF PRUNES, AND I'LL JUST LET THIS FRY FOR ANOTHER THREE TO FOUR MINUTES, MAKING THE TOTAL SIX TO EIGHT MINUTES.

SO NOW THE LIVER IS FINISHED.

IT SHOULD BE A LITTLE BIT PINK IN THE MIDDLE, AND THAT'S HOW I LIKE IT.

AND I'M FINISHING IT OFF WITH SOME HONEY -- HEATHER HONEY FROM THE STAVANGER REGION.

SO IT'S THE SAME THING THAT THE ANIMALS HERE HAVE BEEN GRAZING ON.

FINALLY, JUST A HINT OF ACIDITY FROM LEMON, TOASTED AND CHOPPED HAZELNUTS, PICKLED BEETROOTS, AND SOME CHOPPED PARSLEY AS WELL.

AND THAT'S IT, THE LOGICAL CONCLUSION TO A SHEEP GATHERING.

ROGALAND IS THE SOUTHWESTERN COUNTY AT THE CENTER OF THE NORWEGIAN OIL INDUSTRY.

IT IS ALSO THE PREMIER FOOD PRODUCER.

THE MONEY FROM THE OIL INDUSTRY HAS HELPED SUSTAIN SOME OF THE COUNTRY'S BEST RESTAURANTS.

AND THAT'S GOOD, EVEN FOR US WHO HAVE TO PAY OUR OWN RESTAURANT BILLS.

THIS AREA WAS SETTLED AROUND 10,000 YEARS AGO, AND WE DON'T KNOW TOO MUCH ABOUT THE PEOPLE LIVING HERE AT THAT POINT, EXCEPT THAT WE CAN ASSUME THAT IT WAS A PRETTY HARD LIFE TO BE A HUNTER AND GATHERER.

IT CAN BE QUITE COLD HERE IF YOU DON'T HAVE A RAINCOAT OR AN ALL-WEATHER JACKET.

IMAGINE WHAT IT WAS LIKE IF YOU DIDN'T EVEN HAVE A PROPER HOUSE AND PROPER TOOLS.

THE BIG BREAKTHROUGH CAME WITH DOMESTICATED ANIMALS, AND IN THIS PART OF NORWAY, SHEEP HAVE ALWAYS BEEN THE MOST IMPORTANT.

COWS AND HORSES WOULD DEMAND TOO MUCH OF THEIR OWNERS, WHEREAS WITH SHEEP, THEY CAN MANAGE MORE OR LESS BY THEMSELVES MOST OF THE YEAR.

[ BLEATING ] EVERY YEAR, THE AVERAGE NORWEGIAN WILL EAT MORE THAN 12 POUNDS OF LAMB.

THAT'S MORE THAN FIVE KILOS.

AND MOST OF IT GOES INTO RICH LAMB STEWS.

I'M GOING TO MAKE A LAMB STEW TODAY CONSISTING OF THE ODD CUTS OF MEAT, AND LEEK, RUTABAGA OR SWEDE, MUSTARD AND BLACK PEPPER.

AND IT'S REALLY INCREDIBLY EASY TO MAKE ANY KIND OF LAMB STEW, YOU'VE JUST GOT TO COOK IT FOR QUITE A LONG TIME, LIKE WITH THE LAMB SHANKS.

AND THEN, LEEK.

SWEDE, OR RUTABAGA.

IT IS ONE OF THOSE VEGETABLES THAT SCANDINAVIANS LOVE, AND PERHAPS NOT SO MANY OTHER PEOPLE DO.

OTHER PEOPLE GIVE IT TO THEIR DOMESTIC ANIMALS, BUT I THINK RUTABAGA IS LOVELY.

IT HAS A SORT OF SPICY FLAVOR TO IT AS WELL.

AND, WHEN YOU COOK IT, IT BRINGS OUT SOME SWEETNESS, ALONG WITH THAT SPICINESS.

IF YOU CAN'T FIND RUTABAGA, YOU COULD USE CELERIAC AND CARROT.

ONE MORE LEEK.

AND THEN ONE MORE LAYER OF THE MEAT.

AND AS YOU CAN SEE, THIS MEAT CONTAINS QUITE A BIT OF FAT, AND YOU ACTUALLY WANT THAT FOR A RICH STEW.

I'M GOING TO ADD ANOTHER BRASSICA, ANOTHER TYPE OF CABBAGE.

THIS HERE IS MUSTARD SEEDS, AND WE DON'T REALLY THINK OF MUSTARD AS BEING A PART OF THE CABBAGE FAMILY, BUT IT IS.

AND IF YOU -- IF YOU JUST EAT ONE OR TWO MUSTARD SEEDS, AND YOU THINK ABOUT CABBAGE, YOU WILL PICK UP SOME OF THE KIND OF CABBAGY FLAVORS.

AND THEN, I'M ADDING BLACK PEPPERCORNS, AND SPRINKLE IT GENEROUSLY WITH SALT.

I ADD A GLASS OF WATER AND A GLASS OF WINE.

IT WAS ACTUALLY RESERVED FOR ME, BUT...

IT'S ALL FOR THE GREATER GOOD, I GUESS.

JUST LET IT SIMMER FOR AT LEAST AN HOUR, PREFERABLY AN HOUR AND A HALF, OR TWO.

TODAY, MOST SHEEP ARE DOCILE, PEACEFUL, AND TO BE HONEST, QUITE STUPID.

BUT HERE IN ROGALAND, THERE ARE STILL SOME OF THE OLD BREEDS, THE ALMOST WILD SHEEP.

LOOK AT THEM.

DON'T THEY LOOK MAJESTIC?

YOU CAN REALLY UNDERSTAND THAT THEIR PREVIOUS OWNERS WERE VIKINGS, ANOTHER WILD, UNGROOMED PEOPLE.

AND THEY LIVED ON ISLANDS LIKE THIS ALL YEAR ROUND, WITH PRACTICALLY NO CONTACT WITH HUMAN BEINGS.

IF IT'S A PARTICULARLY HARD WINTER, AND THEY CAN'T FIND ANY FOOD HERE, THEY JUST GO DOWN TO THE SHORELINE AND EAT A BIT OF SEAWEED.

THIS GIVES THE MEAT A PARTICULARLY SALTY FLAVOR.

THERE'S A SIMILAR KIND OF SHEEP BEING BRED IN BRETAGNE, ON THE MARSHLANDS THERE.

AND THAT MEAT IS SOLD AS A TRUE DELICACY, IT'S CALLED PRé SALé -- PRE-SALTED.

AFTER AN HOUR OR SO OF NOT PAYING CLOSE ATTENTION, THE DISH IS READY.

THAT'S ONE OF THE WONDERS OF THESE ONE-POT DISHES.

THIS IS FOOD THAT REALLY WARMS YOU UP FROM THE INSIDE.

YOU CAN FIND ALL THE RECIPES AT OUR WEB SITE, NEWSCANCOOK.COM.

THE STAVANGER REGION HAS BECOME A CULINARY CENTER, AND AT THE HEART OF CULINARY INVENTION IN THIS PART OF THE COUNTRY IS "MALTIDETS HUS" -- "HOUSE OF THE MEAL" -- THE GASTRONOMIC INSTITUTE THAT EMPLOYS COOKS, NUTRITIONISTS, AND TEACHERS ALIKE.

SOMETIMES COOKING DOESN'T EVEN LOOK LIKE COOKING.

THIS IS AN AUTOCLAVE COOKER, AND IT'S NOT LIKE ANYTHING I'VE EVER SEEN IN ANY KITCHEN.

THIS MACHINE HEATS THE FOOD BY SHAKING IT VIGOROUSLY AND APPLYING STEAM.

IT LOOKS LIKE IT'S FROM A SCIENCE FICTION MOVIE OR SOMETHING.

BUT IT'S NOT FROM THE FUTURE.

THIS AND SIMILAR MACHINES ARE IN USE TODAY, PARTICULARLY IN THE FOOD INDUSTRY, AS A PRECISION WAY OF HEATING MEAT AND OTHER FOODS.

DURING THE LAST COUPLE OF DECADES, FOOD SCIENCE HAS EVOLVED TREMENDOUSLY.

IT HAS HAD THE OPPORTUNITY TO REVOLUTIONIZE THE WAY WE CAN COOK.

IT WAS SAID THAT 20 YEARS AGO OR SO, WE WERE STILL LIVING IN THE DARK AGES.

IF YOU WERE MAKING A SAUCE AND IT BROKE, YOU WOULDN'T KNOW EXACTLY WHY.

YOU WOULD JUST SAY, "OH, I'M SO UNLUCKY," AND YOU WOULDN'T KNOW HOW TO REPAIR IT.

WELL, THESE ARE THE KIND OF THINGS THAT MOLECULAR GASTRONOMY AND MODERN FOOD SCIENCE HAS LOOKED AT.

AND IT HAS GIVEN SOME PRETTY INTERESTING ANSWERS.

IT HAS FOUND OUT EXACTLY THE OPTIMAL TEMPERATURES WHICH TO COOK MEAT.

THIS PIECE OF LAMB IS COOKED USING WHAT IS REFERRED TO AS A SOUS-VIDE METHOD.

YOU VACUUM A PIECE OF MEAT, OR A PIECE OF FISH, AND THEN YOU IMMERSE IT INTO A WATER BATH.

AND IF YOU WANT THE TEMPERATURE TO REACH 153° FAHRENHEIT, OR 67° CELSIUS, THEN YOU IMMERSE IT INTO A WATER BATH THAT KEEPS EXACTLY THAT MPERATURE.

AND THEN YOU CIRCULATE THE WATER.

IT IS A FOOLPROOF WAY OF GETTING A PERFECT RESULT EVERY TIME.

IN THE LAST COOKING SEGMENT TODAY, I'M GOING TO TRY AND COMBINE A SORT OF SCIENTIFIC APPROACH WITH A VERY RUSTIC APPROACH THAT WILL BRING OUT REALLY BIG FLAVORS.

I'VE LEARNED FROM FOOD TECHNOLOGY AND FOOD SCIENCE THAT THIS SOUS-VIDE TECHNIQUE, WHERE YOU COOK THE MEAT IMMERSED IN WATER -- WELL, HERE I'VE VACUUMED THE MEAT AND PLACED IT IN HOT WATER.

AND THE WATER HOLDS 140° -- THAT'S 60° CELSIUS.

AND I'VE CHECKED THE WATER WITH REGULAR INTERVALS TO MAKE SURE.

AND THEN, EVERY TIME THE TEMPERATURE DROPS A LITTLE BIT, I ADD BOILING WATER.

IT'S A BIT OF WORK.

IT CAN BE BORING TO JUST STAND AROUND, BUT IT GIVES YOU A FANTASTIC RESULT.

BECAUSE, WHEN YOU START GRILLING, THE CORE TEMPERATURE IS ALREADY AT WHAT YOU'RE AIMING AT.

SO, ALL I NEED TO DO IS JUST FINISH IT OFF ON THE GRILL.

I'M GOING TO FLAVOR THE MEAT WITH SALT, MINT, AND SOME THYME.

AND ONE OF THE THINGS THAT CAN BE A BIT TRICKY IS HOW TO MAKE THE HERBS STICK TO THE MEAT.

SO SOME PEOPLE, THEY JUST TAKE A KNIFE AND THEY CUT INTO THE MEAT.

BUT THE MOISTURE WILL JUST FLOW OUT OF IT, AND IT WILL BECOME MUCH, MUCH DRIER THAN IT NEED TO BE.

SO, I'M GOING TO USE WIRE INSTEAD.

THEN YOU CAN JUST STICK THE HERBS UNDERNEATH HERE.

AND, OF COURSE, WHEN THEY'RE ON THE GRILL, THESE HERBS ARE GOING TO BURN QUITE A BIT.

BUT THAT DOESN'T REALLY MATTER, THEY'LL LEAVE A NICE FLAVOR STILL.

AND THEN, THROW OFF SOME OF THAT RAIN GEAR, AND PUT IT ON THE GRILL.

YOU CAN FIND ALL THE RECIPES AT OUR WEB SITE, NEWSCANCOOK.COM.

AND NOW, THIS HUGE, BIG ROAST IS DONE, AFTER JUST 45 MINUTES OR SO.

AND THE CORE TEMPERATURE IS BETWEEN 150° AND 155° FAHRENHEIT.

THAT'S 65° TO 68° CELSIUS.

LOOK AT THAT MEAT, IT IS SO INCREDIBLY JUICY.

BECAUSE THE FIRST PART OF THE COOKING HAPPENED AT SUCH LOW TEMPERATURES, THERE'S VIRTUALLY NOTHING HERE THAT'S OVERCOOKED.

THERE'S JUST THIS COATING THAT HAPPENED WHEN I WAS GRILLING IT.

WHEN THE MEAT IS THIS JUICY, YOU DON'T REALLY NEED TO SERVE IT WITH A SAUCE.

BUT YOU SEE HERE, I TRIMMED OFF THE SHANK, AND I JUST COOKED IT IN RED WINE.

ONE LITTLE SHANK AND A WHOLE BOTTLE OF QUITE CHEAP BUT ACCEPTABLE RED WINE.

AND YOU SEE, YOU HAVE THIS THICK, THICK GLAZE HERE.

SO THAT'S WHAT I'M GOING TO USE AS A SAUCE.

AND I'VE GOT SOME GRILLED VEGETABLES, AS WELL.

I'VE BOILED THE CARROTS FIRST, AND THEN I'VE GOT SOME ZUCCHINI AND SOME PARSNIP THAT I'VE ALSO GRILLED.

A COMBINATION OF THE MOST BASIC WAY OF COOKING -- MAN AND FIRE -- AND A MUCH MORE HIGH-TECH APPROACH, AND THIS IS SOMETHING THAT YOU CAN DO AT HOME, AS LONG AS YOU'VE GOT A GRILL, OR EVEN AN OVEN, AND A KITCHEN SINK.

>> FOR MORE INSPIRATION ABOUT SCANDINAVIAN DESTINATIONS AND FOOD, VISIT OUR WEB SITE, NEWSCANCOOK.COM.

THIS PROGRAM IS FUNDED BY THE FOLLOWING... NORWEGIAN SALMON IS OCEAN FARMED BY CRAFTSMEN, BLENDING TRADITION WITH TECHNOLOGY.

[ LAUGHTER ] ♪ CREATED BY ME, A MOM OF THREE, TO MAKE MOBILE KIDS SAFER AND YOUR LIFE EASIER.

♪ ♪ ♪