Entree: Bosnia and Herzegovina – Northern Culinary Region – Teletina ispod sača (Veal slow-roasted beneath a domed iron or clay lid with potatoes and root vegetables)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs 30 min

Additional 10 min

Total 2 hrs 50 min

Ingredients

- 3 lb (1.4 kg) veal shoulder, cut into large 2-inch pieces
- 1.5 lb (700 g) potatoes, peeled and halved
- 1 lb (450 g) onions, thickly sliced
- 8 oz (225 g) carrots, peeled and cut into chunks
- 4 cloves garlic (about 12 g), minced
- 3 tbsp (45 ml) lard or vegetable oil
- 1 cup (240 ml) veal or beef stock
- 1 tbsp (15 ml) white wine vinegar
- 1 tsp (5 g) sweet paprika
- 2 sprigs fresh rosemary (about 2 g) or 1 tsp (1 g) dried rosemary
- 2 bay leaves
- 1/2 tsp (3 g) freshly ground black pepper
- 1 to 1 1/2 tsp (6–9 g) salt, to taste
- Optional: 1/2 cup (120 ml) water to adjust braising liquid

Instructions

1. Preheat: If you have a sač, prepare hot coals for the lid. If using an oven, preheat to 350°F (175°C) and use a heavy Dutch oven with lid.
2. Season and sear: Pat the veal pieces dry and season with salt, pepper, and paprika. Heat the lard or oil in the sač base or Dutch oven over medium-high heat and brown the veal on all sides, about 6–8 minutes total; remove and set aside.
3. Sweat vegetables: Reduce heat to medium. Add onions, carrots, and garlic to the pot and cook until softened and slightly caramelized, about 6–8 minutes.
4. Assemble: Return the veal to the pot on top of the vegetables. Nestle the potatoes around the meat. Add rosemary, bay leaves, vinegar, and pour the stock around (not over) the meat to keep tops drier.
5. Cover and cook: If using a sač, place the domed lid and heap hot coals evenly on top; cook for about 2 to 2 1/2 hours, checking once only to ensure moisture. If using a Dutch oven in the oven, cover tightly and roast at 350°F (175°C) for 2 to 2 1/2 hours until meat is fork-tender.
6. Finish and rest: Remove from heat, uncover, discard bay leaves and rosemary stems, and let rest 10 minutes so juices settle. Taste and adjust seasoning with more salt or a splash of vinegar if needed.
7. Serve: Break the veal into pieces and spoon the vegetables and pan juices over; traditionally served directly from the pot.