Peter Andre and family have travelled to Brac Island to show us the delicious Croatian cuisine that you can recreate at home.
Serves: 6 Prep: 15 minutes Cook: 3 ½ hours
1kg waxy potatoes, halved
2 onions, quartered
8 cloves garlic
2 tomatoes, quartered
1 small aubergine, quartered
2 courgettes, chopped into large chunks
1 green pepper, roughly chopped
2 carrots, roughly chopped
4 sprigs rosemary
6 lamb shanks or 2.5kg lamb shoulder with bone in, or leg
4 tbsp olive oil
250ml dry white wine
Sea salt and ground black pepper
75g goat’s cheese, crumbled
1. Preheat the oven to 160C/gas 3.
2. Layer the potatoes in the base of a large casserole pan (preferably cast iron). Top with onions, garlic, and tomatoes.
3. Tuck the aubergine, pepper, carrots and rosemary sprigs around the sides. Top with the lamb.
4. Pour in the olive oil, wine and seasoning.
5. Cover with a lid and bake for 3 ½ hours until the lamb is meltingly tender and falling off the bone. Top with goat’s cheese.
6. If liked serve with a crispy green salad of your choice and sprinkle with more goat’s cheese if liked.
- This dish can also be made with chicken, fish or vegetables.
- Adding vegetables to this dish is a great way to get children to eat them.
- A peka is a large metal shaped baking dish with a well-shaped dome lid. Traditionally it is baked encased in hot coals.The finished dish is also referred to as peka.
With thanks to Vip Holiday Booker and Blue Sun Hotel.