Go Back
–+ servings
Bosanski lonac with chunks of meat, potatoes, and vegetables in broth

Bosanski Lonac

414kcal
No ratings yet
Share Print Save Recipe
Prep 30 minutes
Cook 2 hours 45 minutes
Resting 15 minutes
Total 3 hours 30 minutes
A gently simmered Bosnian stew of beef and lamb shoulder, cabbage, potatoes, and root vegetables. Large pieces are layered in a covered pot without browning the meat; a modest amount of water becomes a flavorful broth.
Servings 6 servings
Course Main Course
Cuisine Bosnian

Ingredients

Meat
  • 14.1 oz boneless beef shoulder braising cut; cut into 1 1/2–2-inch (4–5 cm) chunks
  • 14.1 oz boneless lamb shoulder cut into 1 1/2–2-inch (4–5 cm) chunks
Vegetables
  • 1 1/3 lb waxy potatoes peeled; quartered or cut into roughly 2-inch (5 cm) pieces
  • 1 1/3 lb green cabbage cleaned weight without the core; cut into 2–2 1/2-inch (5–6 cm) pieces
  • 10.6 oz carrots peeled; cut into roughly 1 1/4-inch (3 cm) chunks
  • 7.1 oz onions peeled; cut into eighths
  • 5.3 oz celeriac celery root, peeled; cut into roughly 1 1/4-inch (3 cm) cubes
  • 2 cloves garlic peeled and sliced; about 5 g per clove
Seasoning and cooking liquid
  • 3 3/8 cups hot water initial cooking liquid; the upper vegetable layer should not be fully submerged
  • 1 tbsp fine salt US volume assumes fine table salt; weigh the Metric amount for other salt types
  • 1 3/8 tsp whole black peppercorns US volume is approximate; do not measure ground pepper by the same volume
  • 2 bay leaves remove before serving
  • 1 tbsp sunflower oil rounded US measure; Metric weight is the precise amount

Equipment

  • Heavy stovetop-safe pot with a tight-fitting lid at least 7 liters; an 8-quart pot is a practical US starting size. Ingredients must fit loosely with headroom. For 2x/3x, use two/three comparable pots rather than crowding one.
  • Instant-read food thermometer for checking the centers of the largest meat pieces
  • Large cutting board and sharp knife clean and sanitize after contact with raw meat
Start Cooking

Method

  1. Prepare the pot. Choose a heavy stovetop-safe pot with a tight-fitting lid that can hold the loose ingredients with headroom. See the pot-size and scaling notes. Brush the inside bottom with the sunflower oil. Do not brown the meat.
  2. Cut the meat. Keep the beef and lamb chilled until ready to assemble. Cut into large, similar 1 1/2–2-inch (4–5 cm) chunks. Keep raw-meat utensils separate from prepared vegetables, and wash hands and clean surfaces after handling.
  3. Prepare the vegetables. Peel the potatoes, carrots, onions, and celeriac. Quarter the potatoes or cut into roughly 2-inch (5 cm) pieces; cut carrots and celeriac into roughly 1 1/4-inch (3 cm) chunks and onions into eighths. Remove the cabbage core and cut the weighed, cleaned cabbage into 2–2 1/2-inch (5–6 cm) pieces. Slice the garlic.
  4. Build the first layers. Spread about one-third of the cabbage and onions over the bottom. Add half of each meat, then half of the potatoes, carrots, and celeriac. Scatter over part of the salt, peppercorns, and garlic rather than seasoning only the top.
  5. Complete the layers. Add another layer of cabbage and onions, then the remaining meat and root vegetables. Distribute the remaining salt, peppercorns, garlic, and bay leaves between the layers. Finish with the reserved cabbage on top. Leave headroom; do not force a lid onto an overfilled pot.
  6. Add the hot water. Pour the measured hot water slowly down the inside edge of the pot. The top vegetable layer should not be completely covered: the cabbage, onions, and meat will release more liquid. Put on the lid.
  7. Bring to a gentle simmer. Heat over medium until the liquid is gently simmering, allowing about 15 minutes. Then immediately reduce the heat to low. Avoid a rolling boil.
  8. Simmer without stirring. Cook, covered, at a quiet simmer for about 2 1/2 hours. Keep the lid closed as much as practical and do not stir the layers. If there are signs the bottom is drying out, check carefully and add a little hot water as needed rather than letting it scorch. Do not add water just to submerge the upper vegetables.
  9. Check safety and tenderness. Begin checking after about 2 hours 15 minutes of gentle simmering. Probe the center of a large piece of each meat with a clean thermometer: whole-cut beef and lamb must reach at least 145°F (62.8°C), followed by at least a 3-minute rest. That safety minimum does not establish tenderness. Both meats should also separate easily with a fork; if firm, continue gently in 15-minute increments, checking the liquid as needed. Potatoes and carrots should be tender throughout.
  10. Rest the stew. Turn off the heat and let the covered pot rest for 15 minutes. Remove the bay leaves. Taste a little broth and adjust seasoning only after cooking, since evaporation can concentrate salt.
  11. Serve gently. Use a ladle to lift meat, vegetables, and broth into bowls without vigorously stirring or breaking up the potatoes. Divide into the listed number of servings, giving each a share of both meats and vegetables. Serve warm with bread if desired.
  12. Cool leftovers promptly. Divide leftovers into shallow containers and refrigerate within 2 hours, or within 1 hour when the surrounding temperature exceeds 90°F (32°C). Do not leave the full deep pot on the counter to cool. Keep refrigerated at 40°F (4°C) or below, use within 2–3 days, and reheat throughout to 165°F (74°C).

Nutrition

Calories414kcalCarbohydrates32.69gProtein29.98gFat18.91gSaturated Fat7.13gCholesterol91.33mgSodium1347.99mgFiber7.52gSugar8.55g

Notes

  • Timing: Cook time includes about 15 minutes to reach a simmer and about 2 1/2 hours of gentle simmering. Shoulder cuts can need longer; fork tenderness, not the clock alone, determines the finish.
  • Scaling and pot size: The base recipe needs a heavy pot of at least 7 liters (an 8-quart pot is a practical US choice), with enough space for the loose layers and headroom below the lid. Actual loading depends on pot shape and chunk size and has not been kitchen-tested here. For 2x or 3x, divide the scaled ingredients between two or three comparable pots. Monitor each pot separately; do not assume a larger batch cooks faster or that one oversized pot heats evenly.
  • Clay cookware: Use an earthenware pot on a burner only if its manufacturer explicitly approves that use. Follow its specific heat and preparation instructions. This recipe gives a stovetop method for a suitable heavy pot, not a validated clay-pot oven conversion.
  • US measurements: Weights and cup measures are rounded equivalents; the Metric formula is the precise reference. Salt is fine table salt, not an equal volume of coarse or kosher salt. The tablespoon of oil is rounded from 15 g. Whole peppercorns are measured as whole, not ground pepper.
  • Food safety: USDA's minimum for whole-cut beef and lamb is 145°F (62.8°C) followed by a 3-minute rest. This stew must also be fork-tender, which takes much longer than merely reaching that temperature. The covered 15-minute rest exceeds the minimum rest period.
  • Leftovers: Transfer promptly into shallow containers and refrigerate within 2 hours, or within 1 hour above 90°F (32°C). Keep at 40°F (4°C) or below and use within 2–3 days. Reheat meat, vegetables, and broth throughout to 165°F (74°C). Freeze portions if needed; thaw in the refrigerator. Potato and cabbage texture may soften after freezing.
  • Nutrition: Per one-sixth of the complete stew, calculated independently from USDA SR Legacy raw-food records. Includes all meat fat, oil, salt, vegetables, and broth; removed bay leaves are excluded. Assumes beef shoulder with exterior fat trimmed off and lamb shoulder trimmed to 1/8-inch exterior fat. White potato with skin is a composition proxy for peeled waxy potatoes. Actual fat trim, ingredients, retained broth, and serving size change the estimate. No laboratory analysis or personal kitchen testing is claimed.