Dalmatinska peka

Ingredients

• veal shoulder, bone-in8 oz
• large potato, cut into wedges1 piece
• carrot, thickly sliced1 piece
• bell pepper, in strips.5 piece
• onion, in wedges.5 piece
• garlic, whole3 clove
• dry white wine.33 cup
• olive oil2 tbsp
• fresh rosemary1 sprig
• salt and pepperTo taste

Instructions

1. 1

   Step 1

   Season veal chunks with salt, pepper, and a mix of Mediterranean herbs.

2. 2

   Step 2

   Layer potatoes, carrots, bell peppers, and onions in a peka dish or a large Dutch oven.

3. 3

   Step 3

   Drizzle the vegetables with olive oil and place the seasoned veal on top.

4. 4

   Step 4

   Add whole garlic cloves and a sprig of fresh rosemary.

5. 5

   Step 5

   Pour a generous amount of dry white wine over the meat and vegetables.

6. 6

   Step 6

   Cover with the peka lid or a tight-fitting lid and cook under hot embers or in a preheated oven at 180°C (350°F) for about 2.5 to 3 hours.

7. 7

   Step 7

   Check for tenderness; the meat should be falling off the bone and the vegetables soft and caramelized.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Dalmatinska peka can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.