Bosanski lonac is a Bosnian stew of meat and vegetables layered in a deep pot with a little water; beef, lamb, cabbage, potato and carrot are typical.

Wikipedia calls bosanski lonac a national dish of Bosnia and Herzegovina that has been on the tables of rich and poor for hundreds of years, the wealthy using more meat. It was originally cooked in ceramic pots in a fireplace or a pit in the ground; many cooks now use an ordinary pot on the stove. Inat Kuca files it under Ottoman-era dishes and calls it a one-pot dish that stands for togetherness and Bosnian hospitality.

Where to eat Bosanski Lonac in Sarajevo

3 editor picks for Bosanski Lonac in Sarajevo, ranked by editorial score. All Sarajevo signature dishes · Bosanski Lonac across every city.

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Make it at home

Serves 44 hrEasy

Ingredients

  • 800g beef shin, cubed
  • 1 white cabbage, roughly chopped
  • 500g potatoes, peeled and cubed
  • 3 carrots, sliced thick
  • 2 onions, sliced
  • 3 red bell peppers, sliced
  • 5 garlic cloves
  • 1 tablespoon paprika
  • 1 teaspoon Vegeta seasoning (or 1 stock cube)
  • Salt, black pepper
  • 300ml hot water

Method

  1. Heat oven to 160 C.
  2. Layer the bottom of a deep earthenware pot with onion and garlic.
  3. Add a layer of cabbage, then carrot, then potato, then beef. Repeat the layers without stirring.
  4. Top with sliced peppers and a generous dusting of paprika, Vegeta, salt and pepper.
  5. Pour the hot water down the side of the pot (not over the top) until it reaches halfway up.
  6. Cover with a tight lid; bake 3.5 hours without opening.
  7. Rest 15 minutes before serving in the pot at the table with crusty bread.

Editor tip. Never stir bosanski lonac. The principle is the layers staying distinct through the long bake.