Tilliliha
In a 500° F oven, braise 3- 5 pounds boney lamb or veal (neck bones, ribs, shin) meat for 15 minutes. Place meat in a deep pan and cover with water. Add onion, 2 T dry dill weed, and black pepper. Simmer until meat is falling off the bone.
Cool over a few hours and remove fat. Separate meat from bones. Strain broth. Add meat to broth reserving about a cup of liquid. Bring broth to a boil. Mix 1/2 c sugar, 1/2 c vinegar, salt to taste, and additional dill weed into reserved liquid. Stir reserved liquid into broth.
Serve over diced, boiled potatoes. It’s best after having been cooled overnight and reheated.