Lamb bakalca

Lamb bakalca. Photo: Tomo Jeseničnik


1kg [2lbs] leg of lamb

1 onion, finely chopped

2 carrots, diced

1 stalk celery, diced

2 sun-dried tomatoes

200ml [4/5 cup] lamb stock

200ml [4/5 cup] dry white wine

3tbsp olive oil

a pinch of coarse flour


black peppercorns

3 cloves garlic

a bundle of herbs (parsley, thyme, bay leaf)

Rinse the meat and wipe it dry, and cut it in smaller chunks. In a pan, glaze onions and garlic on olive oil, and add vegetables and herbs. Stir constantly until liquid has evaporated. Add flour and stir well, then add wine and cook until all liquid has evaporated.

Add chopped sun-dried tomatoes, lamb stock, season, and simmer until meat becomes tender. Remove herbs and take out the meat and keep it warm. Cook the bakalca (the sauce) until thick and aromatic. Add the meat, freshly ground peppercorns, bring to a boil, and turn off the heat.