Partially cover and cook, reducing heat as needed to
keep at a bare simmer, until meat is falling off the bone, 3 — 3 1/2 hours.
Bring broth, water, wine, saffron, and 1/2 teaspoon salt to a boil in a small saucepan, then reduce heat and
keep at a bare simmer.
Directions: Bring the 6 cups of broth to a
bare simmer in a large pot / In another large pan melt 2 T of the butter and 2 T olive oil / Add onion, pancetta and parsley and sauté over medium heat for 3 or 4 minutes, until pancetta begins to brown and onion is soft / Add peas and
simmer for a minute, stirring and coating with the base ingredients / Then add 1/2 C broth and
simmer until peas are almost tender, 20 — 30 minutes, stirring often and adding broth a little
at a time as needed / The peas should be
kept just moist, but not swimming in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big time.