Croatian Peka: Tender Lamb Shanks Oven-Roasted with Vegetables and Herbs Recipe
Croatian Peka is a traditional slow-cooked lamb dish braised under a bell-like lid, often prepared in a Dutch oven or casserole pot. This flavorful recipe features tender lamb shanks cooked with a fragrant blend of garlic, rosemary, tomatoes, potatoes, carrots, onions, and celery root, slowly roasted to perfection in the oven. The wine and tomato-based sauce adds depth and richness, making it a comforting and rustic meal perfect for gatherings.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Croatian
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
- 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
Additional
- 4 tbsp butter, cut into 4 pieces
Instructions
- Preheat Oven: Preheat your oven to 400°F (or 375°F if you are using a convection setting) to ensure it is ready for slow roasting the ingredients.
- Prepare Pot: Drizzle 2 tablespoons of olive oil in the bottom of a deep casserole pot or Dutch oven to create the base for braising.
- 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 flavor.
- Mix Sauce: In a separate bowl, combine minced garlic, tomato paste, water, dry white wine, olive oil, minced rosemary, remaining salt, and pepper. Stir well and set aside.
- Assemble Ingredients: Layer the roughly chopped roma tomatoes at the bottom of the pot, place the seasoned lamb shanks on top, then scatter the sliced potatoes, onions, carrots, and celery root evenly over all. Pour the wine mixture evenly over the ingredients and top with the butter pieces for added richness.
- Initial Roast: Cover the pot with its lid and cook in the preheated oven for 2 hours to braise the lamb and vegetables slowly while combining flavors.
- Turn and Baste: Remove the pot, turn the lamb shanks to ensure even cooking, baste them with the rendered fats and pan juices, then return the covered pot to the oven and roast for another 30 minutes.
- Final Roast Uncovered: Remove the lid, check the moisture level and add small amounts of water or white wine if needed. Turn the meat again and roast uncovered for an additional 15-30 minutes until the lamb is tender and the vegetables are cooked through. Keep cooking if the texture is still firm, as tenderness is key.
- Serve: If the pan juices have evaporated, add a splash of water or white wine, scrape the bottom to lift the browned bits, and spoon the sauce over the meat and vegetables when serving for maximum flavor.
Notes
- For best results, use bone-in lamb shanks as they impart richer flavor and more tender meat.
- The traditional peka cooking method involves cooking under a bell-like lid covered with embers, but this oven method replicates it well using a heavy-lidded Dutch oven.
- Adjust liquid amounts during roasting to prevent drying out and maintain a delicious sauce.
- Check tenderness by feel and fork test rather than relying only on temperature, as slow braises vary.
- This dish pairs wonderfully with rustic bread or a simple green salad.
Keywords: Croatian peka, lamb shanks recipe, slow-cooked lamb, traditional Croatian cuisine, baked lamb, rustic lamb casserole
