Istrian-Style Veal Peka with Wild Mushrooms
80% autentično · Croatian (Istrian)
A regional variation of veal peka, incorporating the earthy flavors of Istrian olive oil and wild mushrooms, often with added herbs like sage.
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Sastojci
- Veal shank1.2 kg
- Mixed wild mushrooms400 g
- Parsnips300 g
- Celery root200 g
- Onions2 medium
- Garlic6 cloves
- Istrian olive oil80 ml
- Dry white wine150 ml
- Vegetable broth150 ml
- Rosemary2 sprigs
- Sage4 leaves
- Saltto taste
- Black pepperto taste
Koraci
- 1
Prepare coals for the peka or preheat oven to 160°C (320°F).
- 2
Cut veal shank into large pieces. Clean and halve or quarter wild mushrooms. Peel and chop parsnips and celery root into large chunks. Slice onions and garlic.
- 3
In a large baking dish, combine veal, mushrooms, parsnips, celery root, onions, and garlic. Drizzle generously with Istrian olive oil.
- 4
Season with salt and pepper. Add rosemary and sage leaves.
- 5
Pour in white wine and vegetable broth.
- 6
Cover the dish tightly with the peka lid or foil.
- 7
Cook for 3.5 - 4.5 hours, until veal is extremely tender. If using coals, place them on top and around the peka.
- 8
Remove lid and let rest for 10 minutes before serving.
