Teletina ispod peke (Croatian Slow-Roasted Veal)

Ingredients

• 2 kg (4.4 lbs) veal shoulder, bone-in 2 kg (4.4 lbs) veal shoulder, bone-in
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon dried rosemary 1 tablespoon dried rosemary
• 1 tablespoon dried thyme 1 tablespoon dried thyme
• 1 tablespoon paprika 1 tablespoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 lemon, juiced 1 lemon, juiced
• 4 potatoes, quartered 4 potatoes, quartered
• 2 carrots, sliced 2 carrots, sliced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced 1 yellow bell pepper, sliced
• 1 zucchini, sliced 1 zucchini, sliced
• 1 eggplant, sliced 1 eggplant, sliced

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 50g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine minced garlic, olive oil, dried rosemary, dried thyme, paprika, salt, black pepper, and lemon juice to create the marinade.
2. 2.
   Place the veal shoulder in a large dish and rub it thoroughly with the marinade. Cover and refrigerate for at least 4 hours, or overnight for best results.
3. 3.
   Preheat your oven to 180°C (350°F).
4. 4.
   In a roasting pan, arrange the marinated veal shoulder in the center. Surround it with the quartered potatoes, sliced carrots, red and yellow bell peppers, zucchini, and eggplant.
5. 5.
   Cover the roasting pan tightly with aluminum foil, ensuring it is sealed well.
6. 6.
   Place the pan in the preheated oven and roast for approximately 3 hours, or until the veal is tender and the vegetables are cooked through.
7. 7.
   Remove the foil and increase the oven temperature to 220°C (425°F). Roast for an additional 15-20 minutes, or until the veal and vegetables develop a golden brown crust.
8. 8.
   Once done, remove from the oven and let it rest for a few minutes before serving.
9. 9.
   Slice the veal and serve it alongside the roasted vegetables. Drizzle any pan juices over the meat and vegetables for added flavor.

Treat your ingredients with care...

• Veal shoulder — Make sure to choose a high-quality veal shoulder with good marbling for the best flavor and tenderness.
• Potatoes — Use waxy potatoes like Yukon Gold or red potatoes for better texture and to hold their shape during roasting.
• Bell peppers — Opt for vibrant and firm bell peppers to add a burst of color and sweetness to the dish.
• Zucchini and eggplant — Slice them evenly to ensure even cooking and tenderness.

Tips & Tricks

• For a smokier flavor, you can cook the veal and vegetables on a charcoal grill instead of the oven.
• If you don't have a roasting pan with a lid, you can use a large oven-safe dish and cover it tightly with aluminum foil.
• Make sure to let the veal rest before slicing to allow the juices to redistribute and keep the meat moist.
• Feel free to customize the vegetable selection based on what is in season or your personal preferences.
• Leftovers can be used in sandwiches or salads for a delicious next-day meal.

Serving advice

Serve Teletina ispod peke with a side of roasted potatoes and a fresh green salad. Garnish with a sprinkle of fresh herbs, such as parsley or dill, for an added touch of freshness.

Presentation advice

Present the sliced veal on a large platter, surrounded by the colorful roasted vegetables. Drizzle some of the pan juices over the meat and vegetables for an appetizing presentation.