Ask the butcher for sheep shoulder cut into large stewing pieces. Keep the liquid at a gentle simmer, and let tenderness decide when the meat is ready.
Make ahead Allow the full half-hour soak and more than three hours on the stove. The total includes the soak; older sheep may need longer to become tender.
Pasturale di pecora: Basilicata sheep stew
Prep 25 min · Cook 3 hr 25 min · Rest 30 min · Serves 4 · Difficulty Easy
Method
Put the sheep in a covered bowl with the vinegar, bay leaves and the soaking water. Refrigerate for 30 minutes. Drain carefully without splashing, and discard all the soaking liquid and bay leaves.Put the sheep in a covered bowl with the vinegar, bay leaves and the soaking water. Refrigerate for 30 minutes. Drain carefully without splashing, and discard all the soaking liquid and bay leaves.
Put the drained meat in the pot with the cooking water. Bring slowly to a boil, allowing about 20 minutes, and skim the foam from the surface. Lower the heat to a gentle simmer.Put the drained meat in the pot with the cooking water. Bring slowly to a boil, allowing about 20 minutes, and skim the foam from the surface. Lower the heat to a gentle simmer.
Cover partly and simmer for 90 minutes. Keep the meat mostly submerged, adding a little of the reserved hot water if needed. Prepare the onions, potatoes and chicory while the pot simmers.Cover partly and simmer for 90 minutes. Keep the meat mostly submerged, adding a little of the reserved hot water if needed. Prepare the onions, potatoes and chicory while the pot simmers.
Add the onions, oil and chile. Simmer gently for another 45 minutes. Check the shoulder with a fork: it should be starting to yield. If it is still firm, give it more time before adding the potatoes.Add the onions, oil and chile. Simmer gently for another 45 minutes. Check the shoulder with a fork: it should be starting to yield. If it is still firm, give it more time before adding the potatoes.
Add the potatoes and cook for 25 minutes at a gentle simmer. Cut any long chicory leaves into manageable lengths.Add the potatoes and cook for 25 minutes at a gentle simmer. Cut any long chicory leaves into manageable lengths.
Add the chicory and sausage. Simmer for about 20 minutes, until the sausage is cooked through, the greens are tender and both the meat and potatoes yield easily to a fork. Keep enough broth to spoon around each portion.Add the chicory and sausage. Simmer for about 20 minutes, until the sausage is cooked through, the greens are tender and both the meat and potatoes yield easily to a fork. Keep enough broth to spoon around each portion.
Stir in the pecorino and heat gently for about 5 minutes. Taste the broth before adding salt and pepper. Divide the meat, vegetables, sausage and broth among four deep bowls and serve hot.Stir in the pecorino and heat gently for about 5 minutes. Taste the broth before adding salt and pepper. Divide the meat, vegetables, sausage and broth among four deep bowls and serve hot.
