ReceptnaptárBosnian pot (bosanski lonac)
Bosanski lonac is the national dish of Bosnia, which tradition says began as a meal for miners. The meat and vegetables are layered in a large earthenware pot and cooked slowly for hours, with almost no stirring. The vegetables bake in their own juices and their flavours merge with those of the meat. It takes little work, as the oven does everything.
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Ingredients
Method
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- Lightly oil a large, heavy, lidded earthenware pot or casserole.
- Start layering: first put a layer of meat cubes on the bottom and season with salt and pepper.
- Then add a layer of onion rings, then potato, carrot, then cabbage, pepper and tomato - salt each vegetable layer lightly.
- Repeat the layers until everything is used up, finishing with vegetables on top.
- Scatter the crushed garlic, caraway and bay leaf over the top.
- Carefully pour in the water or stock down the side of the pot - don't pour it over the top, so you don't wash the seasoning off the layers.
- Cover the pot with a tight-fitting lid, sealing it with foil too if needed.
- Put it in an oven preheated to 160 °C (top and bottom heat) and cook for 2-2.5 hours - don't stir the pot while it cooks, leave the layers in place.
- It's done when the meat falls apart when pressed with a fork and the vegetables are completely tender.
- Serve hot, straight from the pot, with fresh bread.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The order of the layers matters: the meat should go at the bottom, so that it cooks in the juices of the vegetables.
- The pot must be tightly sealed, with foil if necessary, because the dish cooks in its own steam.
- Do not stir it, because the separate layers are what give the dish its characteristic flavour and pleasing texture.
Frequently asked questions
Can it be made without an earthenware pot?
Yes, any heavy cast-iron casserole or lidded clay roaster will do. What matters is a tight seal, because that is the essence of the braising.
Which meat should I use?
Beef shin and lamb are the classics, but it is also made with a mixture. The long cooking makes even tougher cuts rich in connective tissue tender.
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