Entree: Italy – Basilicata – Pignata di Pecora (Slow-braised sheep stew traditionally cooked in an earthenware pot with tomatoes, potatoes, and Mediterranean herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Additional 10 min

Total 2 hrs 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 tbsp (45 ml) extra-virgin olive oil
- 2 lb (900 g) mutton or sheep shoulder, cut into large chunks
- 1 tsp (5 g) coarse salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 large onion, thinly sliced (about 8 oz (225 g))
- 3 garlic cloves, smashed
- 14 oz (400 g) canned crushed tomatoes
- 1/2 cup (120 ml) dry red wine
- 1 cup (240 ml) beef or lamb stock
- 2 medium potatoes, peeled and cut into large chunks (about 12 oz (340 g))
- 1 red bell pepper, seeded and sliced (about 6 oz (170 g))
- 1 sprig fresh rosemary or 1 tsp (1 g) dried rosemary
- 2 bay leaves
- 1/2 tsp (2 g) crushed red pepper flakes or peperoncino
- 1 tbsp (15 ml) red wine vinegar
- 1 tbsp (15 ml) chopped fresh parsley for garnish
- Optional: 1 small clay pot (pignata) or a 5-6 qt (4.7-5.7 L) Dutch oven for cooking

Show original ingredient measurements

- 3 tbsp (45 ml) extra-virgin olive oil
- 2 lb (900 g) mutton or sheep shoulder, cut into large chunks
- 1 tsp (5 g) coarse salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 3 garlic cloves, smashed
- 14 oz (400 g) canned crushed tomatoes
- 1/2 cup (120 ml) dry red wine
- 1 cup (240 ml) beef or lamb stock
- 2 medium potatoes, peeled and cut into large chunks (about 12 oz / 340 g)
- 1 red bell pepper, seeded and sliced (about 6 oz / 170 g)
- 1 sprig fresh rosemary or 1 tsp (1 g) dried rosemary
- 2 bay leaves
- 1/2 tsp (2 g) crushed red pepper flakes or peperoncino
- 1 tbsp (15 ml) red wine vinegar
- 1 tbsp (15 ml) chopped fresh parsley for garnish
- Optional: 1 small clay pot (pignata) or a 5-6 qt (4.7-5.7 L) Dutch oven for cooking

Instructions

1. Pat the mutton pieces dry and season with 1 tsp (5 g) salt and 1/2 tsp (2 g) pepper. Heat 3 tbsp (45 ml) olive oil in the clay pot or Dutch oven over medium-high heat and brown the meat in batches until deeply caramelized, about 6–8 minutes per batch. Remove and set aside.
2. Reduce heat to medium, add the sliced onion and cook until translucent, about 6 minutes. Add the smashed garlic and cook 1 minute more.
3. Pour in 1/2 cup (120 ml) dry red wine to deglaze, scraping up browned bits, then add 14 oz (400 g) crushed tomatoes, 1 cup (240 ml) stock, 1 sprig rosemary, 2 bay leaves, and 1/2 tsp (2 g) crushed red pepper flakes. Stir to combine.
4. Return the browned mutton to the pot, bring to a gentle simmer, cover, and cook low for 1 hour 15 minutes, stirring occasionally.
5. Add the potatoes and red bell pepper, cover again, and continue to simmer gently until meat and potatoes are tender, another 35–45 minutes. If the stew becomes too thick, add a few tablespoons of stock or water.
6. Stir in 1 tbsp (15 ml) red wine vinegar, adjust seasoning with salt and pepper, remove bay leaves and rosemary sprig, and let rest 10 minutes before serving. Garnish with 1 tbsp (15 ml) chopped fresh parsley.