Croatian Lamb Peka

A hearty Croatian classic of slow-braised lamb shoulder and chunky vegetables, cooked together under a lid until meltingly tender. Rich with olive oil, white wine and fragrant herbs, it's perfect for sharing straight from the casserole dish.

Ingredients

• Lamb Shoulder

  ⚖ 800 g None
  kcal/г%DV

  Calories

  2080104%

  Protein

  134.4200%

  Total Fat

  167.2200%

  Carbohydrates

  0.00%
• Olive Oil

  ⚖ 73.6 g 💧 80 ml 🥄 5⅓ tbsp
  kcal/г%DV

  Calories

  65032%

  Protein

  0.00%

  Total Fat

  73.694%

  Carbohydrates

  0.00%
• Potatoes

  ⚖ 600 g 🥔 4 pcs
  kcal/г%DV

  Calories

  46223%

  Protein

  10.120%

  Total Fat

  0.60%

  Carbohydrates

  104.938%
• White Wine

  ⚖ 247.5 g 💧 250 ml 🥛 1 cup
  kcal/г%DV

  Calories

  20210%

  Protein

  0.20%

  Total Fat

  0.00%

  Carbohydrates

  6.42%
• Aubergine

  ⚖ 330 g 1 pcs
  kcal/г%DV

  Calories

  824%

  Protein

  3.26%

  Total Fat

  0.60%

  Carbohydrates

  19.47%
• Onion

  ⚖ 150 g 🧅 1 pcs
  kcal/г%DV

  Calories

  592%

  Protein

  1.63%

  Total Fat

  0.10%

  Carbohydrates

  14.05%
• Carrots

  ⚖ 80 g 🥕 1 pcs
  kcal/г%DV

  Calories

  331%

  Protein

  0.71%

  Total Fat

  0.20%

  Carbohydrates

  7.72%
• Green Pepper

  ⚖ 150 g 🫑 1 pcs
  kcal/г%DV

  Calories

  301%

  Protein

  1.32%

  Total Fat

  0.30%

  Carbohydrates

  7.02%
• Garlic Sauce

  ⚖ 14.8 g 🧄 3 pcs
  kcal/г%DV

  Calories

  211%

  Protein

  1.01%

  Total Fat

  0.10%

  Carbohydrates

  4.21%
• Courgettes

  ⚖ 124 g ⅔ pcs
  kcal/г%DV

  Calories

  201%

  Protein

  1.53%

  Total Fat

  0.40%

  Carbohydrates

  3.91%
• Tomato Puree

  ⚖ 16 g 💧 14.8 ml 🥄 1 tbsp
  kcal/г%DV

  Calories

  50%

  Protein

  0.20%

  Total Fat

  0.00%

  Carbohydrates

  1.40%
• Thyme

  ⚖ 3 g 💧 6 ml 🥄 1¼ tsp
  kcal/г%DV

  Calories

  30%

  Protein

  0.20%

  Total Fat

  0.10%

  Carbohydrates

  0.70%
• Pepper

  ⚖ 0.5 g ½ pcs
  kcal/г%DV

  Calories

  10%

  Protein

  0.10%

  Total Fat

  0.00%

  Carbohydrates

  0.30%

Instructions

• Preheat the oven to 220°C (200°C fan) / Gas mark 7. If starting with a whole lamb shoulder, cut it into large chunks and set aside.
• Prepare the marinade by combining 80 ml of olive oil in a bowl with 1 tablespoon of garlic purée, 1 tablespoon of sundried tomato purée, a pinch of black pepper and a pinch of salt. Mix well.
• Add 600 g of potatoes, 1 chopped courgette, 1 chopped carrot, 1 chopped green pepper, 1 small chopped aubergine and 1 large chopped onion into a large lidded casserole dish. Place the diced lamb on top of the vegetables, then pour the marinade and 250 ml of white wine evenly over everything.
• Scatter thyme, rosemary and sage over the top, keeping the herbs on the surface so the stalks are easy to remove after cooking. Place the lid firmly on the casserole dish (or cover tightly with kitchen foil if you have no lid) and cook in the oven for 1 hour 30 minutes.
• Remove the lid, take out any thick herb stems, and stir in an additional 2 tablespoons of olive oil. Return the dish to the oven, uncovered, and cook for a further 20–30 minutes until the lamb is golden and the juices have reduced slightly.
• Serve directly from the casserole dish with fresh crusty bread to soak up the delicious juices.