Ask the butcher for trimmed mature sheep shoulder and neck, cut through the bone into 5–6 cm pieces. Allow extra time if the meat is still firm.
Make ahead Chop the vegetables and tie the herbs before heating the pot. Cook until tender and serve hot; the meat’s age can extend the simmer.
Pecora alla callara
Prep 30 min · Cook 4 hr · Yield 6 portions (6 generous portions from 3 kg bone-in mature sheep.) · Difficulty Medium
Method
Put the trimmed sheep pieces in the 12-litre pot. Add 3 litres cold water and 750 ml wine; the liquid should cover the meat, with ample headroom. Add a little of the reserve water if needed. Bring slowly to a boil, about 20 minutes, and skim the foam as it appears.Put the trimmed sheep pieces in the 12-litre pot. Add 12⅔ cups cold water and 3¼ cups wine; the liquid should cover the meat, with ample headroom. Add a little of the reserve water if needed. Bring slowly to a boil, about 20 minutes, and skim the foam as it appears.
Lower to a steady gentle boil for 1 hour, continuing to skim. Drain carefully and discard this first liquid. Return the meat to the pot, add the second 3 litres fresh water to cover and bring back to a boil, about 15 minutes. Simmer gently for another 45 minutes.Lower to a steady gentle boil for 1 hour, continuing to skim. Drain carefully and discard this first liquid. Return the meat to the pot, add the second 12⅔ cups fresh water to cover and bring back to a boil, about 15 minutes. Simmer gently for another 45 minutes.
During the second boil, warm the oil in the heavy casserole. Add onion, garlic, carrot and celery and cook gently for about 15 minutes, stirring, until softened without dark browning. Tie the sage, thyme and rosemary together so they can be removed later.During the second boil, warm the oil in the heavy casserole. Add onion, garlic, carrot and celery and cook gently for about 15 minutes, stirring, until softened without dark browning. Tie the sage, thyme and rosemary together so they can be removed later.
Drain the meat again and transfer it to the softened vegetables. Add the tomatoes, tied herbs, peppercorns, chilli, 12 g salt, remaining 250 ml wine and final 1 litre water. Bring to a very gentle simmer; add reserved hot water as needed so liquid reaches roughly two-thirds up the pieces.Drain the meat again and transfer it to the softened vegetables. Add the tomatoes, tied herbs, peppercorns, chilli, ½ oz salt, remaining 1 cup wine and final 4¼ cups water. Bring to a very gentle simmer; add reserved hot water as needed so liquid reaches roughly two-thirds up the pieces.
Cook with the lid slightly ajar for about 1½–2½ hours, turning the pieces occasionally and adding hot water before the base dries. Begin checking after 90 minutes: a fork should enter easily and the meat should loosen from the bones. If it resists, continue gently until tender.Cook with the lid slightly ajar for about 1½–2½ hours, turning the pieces occasionally and adding hot water before the base dries. Begin checking after 90 minutes: a fork should enter easily and the meat should loosen from the bones. If it resists, continue gently until tender.
Remove the tied herbs. If the juices are very thin, uncover briefly to concentrate them while keeping the meat moist. Stir in the parsley, taste the broth before adding more salt and serve hot, warning diners about the bones.Remove the tied herbs. If the juices are very thin, uncover briefly to concentrate them while keeping the meat moist. Stir in the parsley, taste the broth before adding more salt and serve hot, warning diners about the bones.
