Traditional Pečena teletina s krumpirom
Tradicionalno jelo · Croatian
A classic Croatian dish featuring tender roasted veal with crispy roasted potatoes, seasoned with garlic and herbs. This is the quintessential comfort food, perfect for family gatherings.
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Sastojci
- Veal roast (leg or shoulder)1.5 kg
- Potatoes1 kg
- Garlic6 cloves
- Rosemary3 sprigs
- Olive oil50 ml
- White wine200 ml
- Saltto taste
- Black pepperto taste
Koraci
- 1
Preheat oven to 180°C (350°F).
- 2
Pat the veal roast dry and season generously with salt and black pepper.
- 3
Peel and cut potatoes into large wedges. Mince half the garlic cloves and chop rosemary.
- 4
In a roasting pan, toss potatoes with olive oil, minced garlic, chopped rosemary, salt, and pepper.
- 5
Place the veal roast on top of the potatoes. Insert whole garlic cloves around the roast.
- 6
Pour white wine into the bottom of the roasting pan.
- 7
Roast for approximately 2-2.5 hours, or until the veal reaches an internal temperature of 70°C (160°F) and the potatoes are tender and golden brown. Baste the veal with pan juices every 30 minutes.
- 8
Let the veal rest for 15 minutes before carving.
- 9
Serve sliced veal with roasted potatoes and pan juices.
