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Bosanski lonac
Layered meat and vegetable pot
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
- 14 oz beef chuckin 4 cm chunks
- 10 ½ oz boneless lamb shoulderin 4 cm chunks
- 10 ½ oz pork shoulderin 4 cm chunks
- 2 onionsthickly sliced
- 6 garlic cloveswhole, peeled
- 14 oz white cabbagein wedges
- 1 ⅓ lb potatoesin large chunks
- 3 carrotsin thick rounds
- 2 green peppersin strips
- 3 tomatoesin thick slices
- 1 tsp black peppercorns
- 2 tsp sweet paprika
- 2 ½ tsp salt
- 1 ¾ cups water
- 3 tbsp fresh parsleychopped
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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.
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