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Pašticada occupies a special place on the Dalmatian table. Traditionally it appears as a braised beef roast cooked in a sweet-sour sauce built on wine vinegar, prošek or other wine, root vegetables, and dried fruit. The meat is usually pierced and stuffed with garlic, cloves, carrot, celery, and bacon, then marinated in vinegar before a long braise. The result is a dish with remarkable depth: tender slices of meat surrounded by a glossy, brick-red sauce that tastes at once savory, fruity, and gently acidic. For festive lunches along the Adriatic coast, this is often the centerpiece.
While beef remains the textbook choice, Dalmatia is equally known for lamb. Coastal regions and islands such as Brač and Cres build much of their culinary identity around young lamb roasted on the spit, under a peka dome, or stewed with peas and spring vegetables. In many homes, the techniques of pašticada migrate naturally toward lamb: the same aromatic marinade, the same slow braise, but with a leg of lamb in place of beef round. The flavor shifts in a quiet but significant way. Lamb’s inherent sweetness and faint pasture notes sit comfortably with prunes, prošek, and warm spices such as cloves and nutmeg.
This Dalmatian Leg of Lamb à la Pašticada follows that line of thinking. A whole bone-in leg is studded with slivers of garlic and pancetta, along with a few whole cloves, then submerged in diluted red wine vinegar with onions, carrots, celery, bay leaves, and peppercorns. The marinade firms the surface of the meat and seasons it deeply, while the aromatics start to build the sauce base long before the first flame touches the pot. Traditional pašticada marinades rely heavily on vinegar, often wine vinegar alone, sometimes blended with wine; this recipe uses a mixture that keeps the lamb bright but not harsh.
After marination, the lamb is dried carefully and seared in a heavy pot until the fat renders and the exterior turns a deep walnut brown. The aromatics that were in the marinade move into the pot, joined by tomato paste, more pancetta, and a handful of prunes. Classic Dalmatian versions lean on dried fruit and sweet fortified wine such as prošek to create the signature balance of sweetness and acidity in the sauce. Here the sauce draws that sweetness from both prunes and dessert wine, countered by vinegar and dry red wine.
The braise happens gently in the oven. Cooking at a moderate temperature over several hours transforms the leg into meat that slices without resistance yet still holds its structure. Near the end, the sauce is strained and blended until smooth, then adjusted for salt and acidity before the sliced lamb returns to the pot. The finished dish should flow like a thick, spoon-coating gravy rather than a thin broth.
In Dalmatia, pašticada is almost inseparable from gnocchi or homemade pasta, which soak up the sauce and round out the plate. This lamb version pairs equally well with potato gnocchi, buttered noodles, or simple mashed potatoes if a cook prefers. It works for Sunday gatherings, Easter lunch, or any occasion when a long, slow braise fits the rhythm of the day. The dish is rich, yet the vinegar and wine keep each bite lively. Leftovers reheat gracefully, and the sauce often tastes even more integrated on the second day.
What distinguishes this version is the way it protects lamb’s character without letting it dominate. The marinade tames any sharp edges, the gentle oven heat keeps the meat succulent, and the balanced sauce frames the lamb rather than hiding it. For anyone who knows classic beef pašticada, this offers a familiar flavor profile with a different centerpiece; for those who come to it fresh, it presents a clear, structured example of Dalmatian braising in lamb form.
8
servings45
minutes180
minutes600
kcalDalmatian Leg of Lamb à la Pašticada takes the structure of classic Dalmatian pašticada and applies it to a whole bone-in leg of lamb. The meat is larded with garlic, pancetta, and cloves, then marinated overnight in red wine vinegar, aromatics, and spices. After a thorough sear, the lamb braises slowly with onions, carrots, celery, tomato paste, prunes, prošek or dessert wine, and stock until tender. The sauce is blended smooth and adjusted for a gently sweet, mildly tangy balance, then the sliced lamb returns to the pot. The dish suits holidays and family gatherings, especially when paired with gnocchi, pasta, or potatoes that can catch the thick, flavorful sauce.
Bone-in leg of lamb, 2.2–2.5 kg — young lamb if possible; trim excess surface fat, leave a thin cap for flavor.
Smoked pancetta, 80 g, cut into thin batons — for larding the meat and enriching the sauce; thick-cut smoked bacon works.
Garlic, 6 large cloves, cut into thin sticks — slips into the meat and perfumes the braise.
Whole cloves, 6–8 — traditional pašticada spice; gives warmth and light sweetness.
Red wine vinegar, 300 ml — forms the core of the marinade’s acidity, typical for pašticada.
Dry red wine, 250 ml — adds depth to the marinade and braising liquid.
Water, 250 ml — dilutes the vinegar so the meat stays tender, not chalky.
Yellow onions, 2 large (about 400 g), sliced — half for the marinade, half for the braise.
Carrots, 2 medium (about 200 g), sliced — root sweetness for the sauce.
Celery stalks, 2, sliced — classic flavor base with onion and carrot.
Bay leaves, 3–4 — aromatic backbone.
Fresh rosemary, 1 small sprig — pairs naturally with lamb.
Black peppercorns, 1 teaspoon, lightly crushed — gentle heat in the marinade.
Fine sea salt, 2 tablespoons, plus more for seasoning — part seasons the marinade; reserve the rest for the meat and sauce.
Olive oil, 3 tablespoons — for browning the lamb and aromatics. Dalmatian cooking leans strongly on olive oil.
Smoked pancetta, 50 g, finely diced — renders into the base of the sauce.
Yellow onion, 1 large (about 200 g), finely chopped — reinforces the marinade aromatics.
Carrot, 1 medium (about 100 g), finely chopped
Celery stalk, 1, finely chopped
Flat-leaf parsley stems, 4–5, tied or chopped — herbaceous depth; stems stand up well to long cooking.
Tomato paste, 2 tablespoons — contributes color, acidity, and umami notes, standard in many pašticada versions.
Sweet dessert wine such as prošek or a similar fortified wine, 150 ml — for characteristic sweetness and aroma.
Additional dry red wine, 150 ml — layers in a more tannic note to balance the sweet wine.
Beef or veal stock, 700–800 ml, unsalted or low-salt — enough to come about halfway up the lamb in the pot.
Pitted prunes, 120 g, halved — vital to the sweet-sour profile of pašticada.
Whole nutmeg, ¼ teaspoon, finely grated — subtle spice; a small amount adds warmth without dominating.
Freshly ground black pepper, to taste
Red wine vinegar, 1–2 tablespoons, for final balancing — added at the end if the sauce tastes too sweet or heavy.
Optional: small square dark chocolate (about 10 g, 70% cocoa) — some cooks add a piece at the finish for gloss and faint bitterness.
Potato gnocchi, 1.2–1.4 kg cooked, or homemade pasta / mashed potatoes — traditional pairing for pašticada.
Fresh flat-leaf parsley, finely chopped — for sprinkling.
Lemon wedges (optional) — a squeeze at the table brightens rich servings.
Trim and lard the lamb - Pat the leg of lamb dry, trim away loose surface fat, then use a thin, sharp knife to poke small tunnels 3–4 cm deep all over. Insert garlic sticks, pancetta batons, and a few whole cloves into these cuts until the aromatics are evenly distributed.
Season the meat - Rub the leg generously with 1½ tablespoons fine sea salt and a good grind of black pepper, pressing seasoning lightly into the surface.
Build the marinade - In a large non-reactive container or deep roasting dish, combine sliced onions, sliced carrots, sliced celery, bay leaves, rosemary, and peppercorns. Pour in red wine vinegar, dry red wine, and water, then stir briefly.
Submerge the lamb - Nestle the seasoned lamb into the marinade, turning once so the liquid and vegetables sit both under and over the meat. Cover tightly and refrigerate for 12–24 hours, turning the leg once halfway through.
Bring to room temperature - Take the lamb from the fridge about 45 minutes before cooking so it loses its chill. Lift it from the marinade, wipe off clinging vegetables, and pat dry thoroughly with paper towels. Strain the marinade, keeping both liquid and vegetables separate.
Brown the lamb - Heat olive oil in a large, heavy Dutch oven over medium-high heat. Add the lamb and brown on all sides for 10–12 minutes total, working patiently until the surface is evenly deep golden. Transfer the lamb to a platter.
Render pancetta and soften aromatics - Reduce heat to medium. Add the finely diced pancetta and cook 3–4 minutes until most of the fat has rendered. Stir in the reserved strained marinade vegetables along with the extra chopped onion, carrot, celery, and parsley stems. Cook 8–10 minutes, stirring often, until the vegetables turn soft and lightly caramelized.
Toast tomato paste and spices - Stir in tomato paste and cook 2–3 minutes until it darkens slightly and smells sweet. Add grated nutmeg and stir briefly so the spice blooms in the fat.
Deglaze with wines - Pour in dessert wine and additional dry red wine, scraping the bottom of the pot with a wooden spoon to loosen browned bits. Let the mixture simmer 3–4 minutes so the alcohol boils away and the liquid reduces slightly.
Add stock, prunes, and marinade liquid - Pour in stock, add prunes, then stir in about half of the reserved marinade liquid. Bring the mixture to a gentle simmer and taste; it should feel pleasantly tart but not sharp. If needed, add more marinade liquid in small amounts.
Return lamb to the pot - Place the browned lamb back into the pot, meaty side down at first. The liquid should come roughly halfway up the leg; add a little stock or water if needed.
Cover and braise in the oven - Cover the pot with a tight-fitting lid and transfer to a 160°C oven (140°C fan). Braise for about 2½–3 hours, turning the lamb once after 90 minutes, until the meat feels very tender when pierced with a skewer.
Rest the lamb - Lift the leg carefully onto a warmed platter and tent loosely with foil. Let it rest at least 20–30 minutes while finishing the sauce.
Blend the sauce - Skim off excess surface fat from the pot with a ladle. Remove bay leaves, rosemary stem, and parsley stems. Blend the vegetables, prunes, and liquid with an immersion blender until completely smooth and velvety. If using a jug blender, work in batches and vent the lid.
Adjust consistency - Set the pot back over medium heat and simmer 5–10 minutes until the sauce thickens to a spoon-coating consistency. If it seems too thick, loosen with a splash of stock or water; if too thin, simmer longer.
Balance seasoning - Taste the sauce carefully. Add salt and black pepper as needed. If it tastes heavy or too sweet, stir in 1–2 tablespoons red wine vinegar in small increments until the flavor feels bright but still rounded. Add the small square of dark chocolate, if using, and stir until melted and glossy.
Slice the lamb - Transfer the rested lamb to a carving board. Slice across the grain into 1–1.5 cm thick slices, keeping the shape of the leg as much as possible.
Warm slices in the sauce - Nestle the slices back into the hot sauce, spooning some sauce over the top. Let them sit over very low heat for 5–10 minutes so the flavors meld and the meat warms through without boiling.
Estimates below assume one of eight servings from a 2.3 kg bone-in lamb leg with sauce, without gnocchi or other side dishes. Values draw on standard reference data for roasted lamb leg and cooked lamb dishes.
| Nutrient | Approximate Amount per Serving |
|---|---|
| Calories | ~600 kcal |
| Carbohydrates | ~12 g |
| Protein | ~40 g |
| Fat | ~38 g |
| Fiber | ~2 g |
| Sodium | ~900 mg |
| Key Allergens | Possible allergens: sulphites (wine), celery; pancetta introduces pork. Gnocchi or pasta may contain gluten and eggs. |
All figures are approximate and will vary with the exact size of the lamb leg, trimming level, stock concentration, and side choices.
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