Print

Croatian Peka Recipe

Print Recipe

★★★★★

5 from 100 reviews

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.

Ingredients

Scale

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

Find it online: https://todayquickmeals.com/croatian-peka-recipe/