Bosanski Lonac

Ingredients

• 500 g beef shin, cut into 4 cm chunks
• 500 g lamb shoulder, cut into 4 cm chunks
• 1 small white cabbage, about 700 g
• 4 waxy potatoes, about 600 g
• 3 carrots
• 2 onions
• 200 g celeriac
• 2 green peppers
• 3 ripe tomatoes
• 1 whole head of garlic
• 200 g green beans
• 1 tbsp salt
• 1 tsp black peppercorns
• 2 bay leaves
• 1 tsp sweet paprika
• 250 ml dry white wine
• 400 ml water
• 4 tbsp sunflower oil
• 4 tbsp chopped flat-leaf parsley

Before you cook

• Trim the beef shin and lamb shoulder of gristle and cut both into four centimetre chunks.
• Cut the cabbage through the root into six thick wedges so each one holds together.
• Peel the potatoes and cut them in half.
• Peel the carrots and cut them into thick batons.
• Peel the onions and cut each into quarters.
• Peel the celeriac and cut it into large chunks.
• Deseed the green peppers and cut them into quarters.
• Cut the tomatoes into quarters.
• Break the garlic head into cloves and peel them, leaving them whole.
• Top and tail the green beans.

Steps

1. Heat the oven to 160C.
2. Pour the sunflower oil into a deep, heavy casserole or a tall clay pot and tilt it to coat the base.
3. Lay half the beef and half the lamb over the bottom in a single layer.
4. Season the meat with a third of the salt, a few peppercorns and half the paprika.
5. Cover the meat with the onion quarters, the carrot batons and the celeriac.
6. Tuck the garlic cloves and the bay leaves in among the vegetables.
7. Add the rest of the beef and lamb in an even layer on top.
8. Season this layer with another third of the salt and the remaining paprika.
9. Pack the cabbage wedges, potatoes, peppers and green beans over the meat, wedging them in tightly.
10. Lay the tomato quarters over the very top and season with the last of the salt and peppercorns.
11. Pour the wine and water down the side of the pot so the layers are not disturbed.
12. Put the lid on and slide the pot into the oven.
13. Cook for 3 hours without opening the lid or stirring.
14. Lift the lid and check that the beef gives way when pressed with a spoon.
15. If the meat is still firm, replace the lid and give it another 30 minutes.
16. Take the pot out and let it stand, covered, for 15 minutes so the juices settle.
17. Scatter the parsley over the surface.
18. Serve straight from the pot, digging down through all the layers so every bowl gets meat and vegetables.