Croatian Peka Recipe

Introduction

Croatian Peka is a traditional slow-cooked lamb dish packed with rich Mediterranean flavors. Tender lamb shanks are roasted with an aromatic mix of vegetables, herbs, and wine, creating a hearty and comforting meal perfect for family gatherings.

Ingredients

• 2 tbsp olive oil
• 1.5-2 lbs lamb shanks
• 2 tsp kosher salt (divided)
• 1 tsp ground black pepper (divided)
• 1 tbsp garlic (minced)
• 1 tbsp tomato paste
• 1/3 cup water
• 1/3 cup dry white wine
• 1/3 cup olive oil
• 1 tbsp rosemary (minced)
• 3 roma tomatoes (roughly chopped)
• 4 yellow potatoes (peeled and cut into 8 slices each)
• 2 small onions (roughly chopped into 8 pieces each)
• 2 carrots (peeled and roughly chopped into 3-inch pieces)
• 1 celery root (celeriac, peeled and roughly chopped into 2-inch pieces)
• 4 tbsp butter (cut into 4 pieces)

Instructions

1. Step 1: Preheat your oven to 400°F, or 375°F if using a convection setting.
2. Step 2: Drizzle 2 tablespoons of olive oil into the bottom of a deep casserole pot or Dutch oven.
3. Step 3: Season the lamb shanks evenly with 1 teaspoon of kosher salt and ½ teaspoon of ground black pepper.
4. Step 4: In a bowl, combine the minced garlic, tomato paste, water, white wine, 1/3 cup olive oil, minced rosemary, and the remaining salt and pepper. Set this mixture aside.
5. Step 5: Place the chopped roma tomatoes at the bottom of the pot, followed by the seasoned lamb shanks. Scatter the potatoes, onions, carrots, and celery root evenly over the meat. Pour the wine mixture over everything and place the butter pieces on top.
6. Step 6: Cover the pot with a lid and roast in the oven for 2 hours. Halfway through, turn the meat and baste it with the pan juices to keep it moist.
7. Step 7: After 2 hours, turn the meat again and continue roasting covered for another 30 minutes.
8. Step 8: Check the liquid levels; if needed, add a splash of water or white wine. Remove the lid and roast uncovered for an additional 15 to 30 minutes until the meat is tender and easily pierced with a fork.
9. Step 9: If the pan juices have thickened or dried out, add a little liquid to loosen the browned bits. Spoon the flavorful sauce over the meat when serving.

Tips & Variations

• For a richer flavor, use lamb shoulder or a mix of lamb cuts instead of shanks.
• Replace white wine with dry red wine for a deeper, more robust taste.
• Add garlic cloves whole for a milder, roasted garlic flavor throughout the dish.
• Use a cast-iron Dutch oven for even heat distribution and better browning.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pan over low heat, adding a splash of water or wine to restore moisture. This dish also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of meat for Peka?

Yes, while lamb shanks are traditional, you can use lamb shoulder or even beef cuts like chuck roast. Just adjust cooking times to ensure the meat becomes tender.

Do I need a special pot for cooking Peka?

A deep casserole pot or Dutch oven with a tight-fitting lid works best to retain moisture and evenly roast the ingredients. If you don’t have one, a deep ovenproof roasting pan covered tightly with foil can work as well.

Croatian Peka Recipe

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Croatian Peka is a traditional slow-cooked lamb dish featuring tender lamb shanks roasted with a medley of aromatic vegetables, garlic, rosemary, and a rich tomato and wine sauce. Cooked covered in a deep casserole or Dutch oven, this rustic meal offers a perfect blend of savory flavors and tender textures, ideal for a comforting family dinner.

• Author: Sienna
• Prep Time: 20 minutes
• Cook Time: 3 hours 15 minutes
• Total Time: 3 hours 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Croatian

Ingredients

Scale 1x2x3x

Meat and Seasoning

• 2 tbsp olive oil
• 1.5–2 lbs lamb shanks
• 2 tsp kosher salt (divided)
• 1 tsp ground black pepper (divided)
• 1 tbsp garlic (minced)
• 1 tbsp tomato paste
• 1/3 cup water
• 1/3 cup dry white wine
• 1/3 cup olive oil
• 1 tbsp rosemary (minced)

Vegetables and Butter

• 3 roma tomatoes (roughly chopped)
• 4 yellow potatoes (peeled and cut into 8 slices each)
• 2 small onions (roughly chopped into 8 pieces each)
• 2 carrots (peeled and roughly chopped into 3-inch pieces)
• 1 celery root (celeriac, peeled and roughly chopped into 2-inch pieces)
• 4 tbsp butter (cut into 4 pieces)

Instructions

1. Preheat Oven: Preheat your oven to 400°F (375°F if using convection) to prepare for roasting the dish at the right temperature.
2. Prepare Cooking Vessel: Drizzle 2 tablespoons of olive oil into the bottom of a deep casserole pot or Dutch oven to prevent sticking and add flavor.
3. Season Lamb: Season the lamb shanks evenly with 1 teaspoon of kosher salt and 1/2 teaspoon of ground black pepper to enhance the meat’s natural flavor.
4. Make Sauce Mixture: Combine the minced garlic, tomato paste, water, dry white wine, olive oil, minced rosemary, and the remaining salt and pepper in a bowl, setting this flavorful mixture aside.
5. Layer Ingredients: In the casserole, spread the chopped roma tomatoes first, place the seasoned lamb shanks atop them, and scatter the potato slices, chopped onions, carrots, and celery root pieces over and around the meat. Pour the prepared wine mixture evenly over everything and arrange the butter pieces on top.
6. Initial Roasting: Cover the pot with a lid and roast in the preheated oven for 2 hours to allow the meat and vegetables to slowly cook and absorb the flavors.
7. Baste and Continue Cooking: Remove the lid, turn the meat to ensure even cooking, baste it with rendered fats and pan juices, then cover and roast for an additional 30 minutes.
8. Final Roasting Uncovered: Check the moisture level; add water or wine if necessary. Turn the meat again and roast uncovered for another 15-30 minutes to develop a rich crust. Use a fork to test tenderness and cook longer if needed for desired softness.
9. Adjust Juices for Serving: If the pan juices have dried out, add a splash of water or white wine and scrape up the browned bits from the bottom to spoon over the dish when serving, enhancing flavor and moisture.

Notes

• Lamb shanks can be substituted with goat or beef shanks for variation.
• The cooking times may vary depending on the size of the meat and your oven’s specifics; always prioritize tenderness over time.
• Using a Dutch oven or deep heavy casserole ensures even heat distribution and moisture retention.
• Convection ovens require a slightly reduced temperature as noted.
• Adding wine enhances the dish’s aroma; however, water can be used as a substitute if preferred.

Keywords: Croatian Peka, lamb shanks, slow cooked, traditional Croatian recipe, roasted lamb, vegetables, Mediterranean cuisine