Pecora Al Tartufo

Method

1. Cut the sheep leg into pieces (bone-in chunks).
2. Heat a drizzle of olive oil in a large pot and brown the meat pieces on all sides.
3. Add two thick slices of pork rind (cotica) to the pot.
4. Season with black pepper.
5. Add two sprigs of sage, one bay leaf, two sprigs of rosemary, and two garlic cloves (smashed).
6. Stir everything together and let it brown for a few minutes.
7. Add a splash of white wine, cover the pot, and cook over low heat for about 1.5 hours until the meat is tender.
8. Once cooked, transfer the meat to a serving plate.
9. Shave fresh truffle over the top and serve immediately.