Entree: Croatia – Peka (Slow-roasted meat and vegetables cooked under a bell-shaped lid)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Additional 15 min

Total 3 hrs 15 min

Ingredients

- 3 lb (1.36 kg) lamb shoulder, bone-in, cut into large pieces
- 2 lb (900 g) waxy potatoes, peeled and quartered
- 1 lb (450 g) carrots, peeled and halved lengthwise
- 2 large onions (about 14 oz / 400 g), thickly sliced
- 8 cloves (about 24 g) garlic, smashed
- 4 sprigs (approx. 8 g) fresh rosemary
- 2 bay leaves (approx. 2 g)
- 3 tbsp (45 ml) olive oil
- 1/2 cup (120 ml) dry white wine
- 1/2 cup (120 ml) water or low-sodium broth
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- Optional: 1 lemon, halved, for serving

Instructions

1. Preheat a wood-fired oven or conventional oven to 375°F (190°C). If using the traditional method, heat coals for placement on top of the peka bell; if using a Dutch oven, preheat the oven and have a heavy lid ready.
2. Toss the lamb pieces with 2 tbsp (30 ml) olive oil, 1 tsp (5 g) salt, and 1/2 tsp (1 g) pepper. In a large skillet over medium-high heat, brown the lamb on all sides, 6–8 minutes, to develop color.
3. In the peka bell or a large ovenproof dish with a tight-fitting lid, arrange onions, potatoes, carrots, and garlic in a single layer. Nestle the browned lamb pieces on top, tuck rosemary sprigs and bay leaves among the vegetables, and drizzle with remaining 1 tbsp (15 ml) olive oil.
4. Pour the white wine and water (or broth) around the sides (not directly over the meat to avoid washing seasonings), then sprinkle the remaining 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper over the vegetables.
5. Cover with the peka bell and seal with a layer of damp cloth or dough if available for a traditional seal; alternatively, cover tightly with the Dutch oven lid. If using coals, place hot coals on top of the bell and some beneath for even heat.
6. Roast in the oven or under the coals for 2 to 2 1/2 hours, until the lamb is fall-apart tender and the potatoes are soft. Check once after 90 minutes and baste vegetables with pan juices if necessary.
7. Remove from heat and let rest, covered, 10–15 minutes. Serve family-style straight from the peka or transfer to a platter; squeeze lemon over the lamb if desired.