Entree: Bosnia and Herzegovina – National Cuisine – Teletina ispod sača (Slow-roasted veal cooked beneath a metal dome with embers for an earthy, charcoal-kissed finish)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs 15 min

Additional 10 min

Total 2 hrs 50 min

Ingredients

- 3 lb (1.36 kg) veal shoulder or shank, cut into 2-inch (5 cm) pieces
- 1/4 cup (60 ml) lard or olive oil
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 lb (450 g) potatoes, peeled and halved
- 4 medium carrots, about 10 oz (280 g), cut into large chunks
- 1 cup (240 ml) beef stock or water
- 2 bay leaves
- 1 tsp (5 g) sweet paprika
- 1 tsp (1 g) dried rosemary or 2 fresh sprigs
- 1 tbsp (15 ml) tomato paste (optional)
- 1 1/2 tsp (8 g) salt, or to taste
- 1 tsp (2 g) freshly ground black pepper, or to taste
- Fresh parsley for garnish

Instructions

1. Preheat a bed of coals or, for an oven method, preheat oven to 325°F (163°C). If using a traditional sač, prepare a shallow, ovenproof roasting pan that will fit under the dome.
2. Pat the veal pieces dry and season with 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper. Heat lard or oil in a heavy skillet or the roasting pan over medium-high heat and brown the veal on all sides in batches; transfer browned pieces to the roasting pan.
3. In the skillet, add the sliced onions and sauté until translucent, 6–8 minutes. Add the garlic and tomato paste (if using); cook 1 minute more. Stir in paprika and rosemary.
4. Pour the onion mixture over the veal in the pan. Add the potatoes, carrots, bay leaves, and beef stock so liquid comes about halfway up the ingredients. Adjust seasoning with remaining salt and pepper.
5. Cover the pan with the sač dome and place hot embers on top of the dome to create even radiant heat; if using an oven or Dutch oven, cover tightly with the lid and place in the preheated oven.
6. Cook slowly until the veal is fork-tender and vegetables are soft, about 2 to 2 1/2 hours with embers or in the oven. Check once mid-cook and add a splash of stock or water if the pan is drying.
7. Remove from heat, discard bay leaves, and let rest 10 minutes. Garnish with chopped fresh parsley and serve family-style straight from the pan.