Entree: Bosnia and Herzegovina – Central Culinary Region – Teletina ispod sača (Veal slow-roasted beneath a domed lid covered with hot coals, cooked with vegetables)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 4 hrs

Additional 15 min

Total 4 hrs 45 min

Ingredients

- 3 lb (1.36 kg) veal shoulder, bone-in, cut into large pieces
- 4 tbsp (60 ml) lard or clarified butter
- 2 large onions, sliced
- 4 cloves (about 12 g) garlic, crushed
- 3 large potatoes, peeled and halved
- 3 carrots, peeled and cut into large chunks
- 2 bay leaves
- 2 sprigs fresh rosemary or 1 tsp (1 g) dried rosemary
- 1 tsp (2 g) ground black pepper
- 1 tbsp (18 g) kosher salt, plus more to taste
- 1 cup (240 ml) beef stock or water
- Hot embers or charcoal for covering the sač or a heavy oven lid for Dutch oven method

Instructions

1. Prepare your sač (bell) and hot embers if using a traditional method, or preheat the oven to 325°F (160°C) for the Dutch oven alternative.
2. Pat the veal pieces dry and rub with 1 tbsp (15 ml) of the lard; season generously with salt and pepper.
3. Heat remaining lard in a large heavy skillet or the base of a Dutch oven over medium-high heat. Brown the veal pieces on all sides, working in batches to avoid crowding, about 6–8 minutes per batch.
4. Reduce heat to medium, add the sliced onions and crushed garlic to the pan and cook until softened and beginning to color, about 6 minutes.
5. Add the potatoes, carrots, bay leaves, rosemary, and beef stock or water. Stir to combine and scrape up browned bits. If using a sač, transfer contents to a shallow, sač-compatible pan; if using a Dutch oven, leave in the vessel.
6. Seal under the sač bell and cover the bell with hot embers and ash so heat envelops the dome, or place the Dutch oven lid on and put it in the preheated oven. Slow-roast until the veal is very tender and vegetables are falling apart, about 3 to 4 hours.
7. Carefully remove from coals or oven, let rest covered for 10–15 minutes, then uncover, skim any excess fat, adjust salt and pepper, and serve hot in large portions with the braised vegetables and pan juices.