This dish comes from the Tuscan Impruneta, the cradle of terracotta pottery. The workers in the quarries and in the stone and potteries got meat from home, often not too fresh and therefore prepared with wine and a good dose of pepper. That was put in the baking ovens for hours during work. Today, good restaurants in the region serve the very best meat. Peposo has become a delicacy.
Preperation: 20 minutes + 2 hours simmer
Quantity: 4 persons
1 kg veal shank
1 liter of red wine
15 black peppercorns
200 g tomato passata
5 cloves of garlic, unpeeled
4 juniper berries
1 red onion
Mix the salt and ground pepper in a small bowl. Chop the onion and carrot and set aside. Cut the veal shank into cubes. Roll the cubes in the dish with the salt and pepper.
Place the meat in a pan with the unpeeled cloves of garlic, sage and rosemary, ± 15 black peppercorns, the juniper berries, onion, carrot and tomatoes. Cover all ingredients with the red wine and bring it to a boil over large heat.
Once it boils, reduce the heat to low and simmer for at least 2 hours. Check regularly if there is still enough wine in the pan. If the contents of the pan become too dry, gradually add some extra wine.
Stir regularly during stewing.
Enjoy your meal!
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Instructional video of this recipe on youtube: