AI-generated image
Bosanski lonac
Bosnian pot: slow-cooked layered meat and vegetables
Bosanski lonac goes back to Bosnian village hearths, where a tall clay pot was layered with meat and vegetables and left in the embers for hours; in Sarajevo and Mostar it is still cooked for name-day gatherings and cold winter weekends. This home version layers chunks of beef, lamb and pork with cabbage, potatoes, carrots, tomatoes and peppers, then cooks it slowly in a covered pot with only a little water, so everything stews in its own juices. This recipe contains pork; use all beef and lamb if you prefer. The mistake people make is stirring it: the layers should stay intact and steam gently. Chef's tip: put the meat and onions at the bottom and the watery vegetables like tomatoes at the top, so the juices drip down through everything.
- Total time
- 215 min
- Difficulty
- medium
- Serves
- 6
Ingredients
Method
0/6 doneStep 1: Toss 14 oz beef chuck, 10 ½ oz boneless lamb shoulder and 10 ½ oz pork shoulder with 2 tsp sweet paprika and half the salt (1 ¼ tsp salt).
Step 2: In a large heavy casserole, make a layer of half of 2 onions, then all the meat, then 6 garlic cloves, 1 tsp black peppercorns and 3 bay leaves.
Step 3: Add layers of 3 carrots, 1 ⅓ lb potatoes, 14 oz white cabbage and 2 green peppers, sprinkling each with some of the rest of 1 ¼ tsp salt. Finish with 3 tomatoes and the remaining onions.
Step 4: Pour 1 ¾ cups water down the side. Cover with a tight lid (or foil under the lid). Bring to a simmer over a medium heat, about 10 minutes.
10 minStep 5: Heat the oven to 325°F (275°F fan) and cook the pot for 2½–3 hours without stirring, until the meat breaks apart with a spoon and the potatoes are soft. Pork and lamb should be well above 160°F and very tender.
170 minStep 6: Rest for 10 minutes, scatter 3 tbsp fresh parsley over and serve in deep bowls with crusty bread. It reheats well: cool within 2 hours, refrigerate up to 3 days and reheat until piping hot.
10 min
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 40 g
- Carbs
- 28 g
- Fat
- 22 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bosanski lonac take?
- About 215 minutes in total: 35 minutes to prepare and 180 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Anhui bamboo shoots with ham
When the spring bamboo shoots push up through the hillsides of Huizhou, farmhouse kitchens braise them with chunks of the region's cured ham. The salty, deep-flavoured ham seasons the broth, and the shoots soak it up while keeping their crunch and gentle sweetness. Serve it as a side dish with rice and other plates, or as a light lunch by itself. Fresh bamboo shoots must be peeled and boiled before use, because raw shoots contain natural toxins; canned shoots are already cooked and only need rinsing. Chef's tip: taste the broth before adding any salt, as the ham often brings all the salt the dish needs.
Peking duck (home style)
Beijing's famous roast duck is a banquet showpiece, carved at the table in restaurants near Qianmen and eaten in thin wheat pancakes with sticks of cucumber, spring onion and a smear of sweet bean sauce. Restaurants use hanging ovens and inflate the skin with air; at home a scald with boiling water, a sweet vinegar glaze and a night uncovered in the fridge get you most of the way there. The prize is the lacquered, glass-crisp skin, with the meat underneath still juicy. Serve it as the centrepiece of a family feast, followed by a simple soup made from the carcass. Chef's tip: dry the duck uncovered on a rack in the fridge for at least 12 hours; a dry skin is the whole secret.
Beef and broccoli stir-fry
A quick coat of cornflour and soy keeps thin slices of beef silky, and a hot wok gives the broccoli char without overcooking it. Faster than ordering in.