Sheep in Wine
Pecora al Vino
Browned sheep leg cooked in white wine with vegetables, aromatic herbs and sun-dried tomatoes.
Sheep in wine is a main course with a strong character, suitable for a lunch or dinner in which to enhance the flavourful meat and slow, gentle cooking. The leg, deprived of the bone and surface fat, is accompanied by a vegetable stock, sun-dried tomatoes and aromatic herbs, capable of supporting the intense flavor of the meat without overpowering it. The dry white wine helps make the sauce more fragrant and introduces a dry note, while cooking in a pressure cooker concentrates the aromas and liquids in a short time. The final consistency is that of a meat that can be sliced ​​after cooling and served with the smooth, thick, and flavorful vegetable sauce. This recipe is a traditional one.
Instructions
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6 steps · natural Italian voice
Prepare the vegetables
Finely chop the celery, carrot, onion, and garlic. Wash the sun-dried tomatoes to remove excess salt, then chop them. Keep the cuts uniform, so the vegetables will cook evenly and form a smooth base, without large pieces.
Gently sauté the bottom
Pour the extra virgin olive oil into the pressure cooker and add the chopped vegetables. Combine the sun-dried tomatoes, thyme, rosemary, sage and chili pepper. Gently sauté over medium heat until the chopped mixture softens, becomes shiny and releases an aromatic scent, avoiding darkening or burning the garlic.
Brown the meat
Clean the lamb leg, removing the bone and surface fat, then place it in the aromatic sauce. Brown it on each side, turning it when the surface is evenly golden. Salt the meat during this stage, so that the seasoning is distributed while it browns.
Deglaze with wine
Pour the dry white wine over the browned meat. Let it evaporate. over high heat for a few moments, until the alcoholic smell diminishes and the liquid returns to a simmer along with the vegetables. This step should leave the bottom fragrant and slightly reduced before closing the pot.
Pressure cook
30 minClose the pressure cooker and cook for about 30 minutes, adjusting the cooking time based on the weight of the meat. Maintain a steady cooking after reaching pressure: at the end, the mutton should be cooked through and tender enough to slice easily.
Slice and serve
Let the meat cool before carving, so the meat firmes up and the slices remain more even. Slice the leg and arrange the portions on a plate. Blend or puree the vegetable stock until smooth, then pour it over the slices before serving.
Chef's Tips
Brown the boneless leg on each side before deglaze with wine: the surface must be well browned, so that the meat develops more flavor during cooking in the pressure cooker.
Ingredients
- Ingredients for 6 people
- 1 sheep leg 2 celery stalks 1 carrot
- 1 onion
- 2 cloves of garlic
- 2 sun-dried tomatoes
- (6.76 fl oz) 200 ml dry white wine
- (1.69 fl oz) 50 ml extra virgin olive oil thyme, rosemary
- sage, chili pepper salt
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