Peposo beef shin stew with potatoes and Tuscan bread

Ingredients

For 1 serving

• Beef shank150 g
• Garlic3 cloves
• Black pepper1 teaspoon
• Canned peeled tomatoes100 g
• Beef broth200 ml
• Potatoes150 g
• Bread40 g
• Extra virgin olive oil6 g
• Red wine100 ml
• Saltto taste

Contains: gluten, celery, sulphites,

In season: October – March

Method

1. Cut the beef shin into pieces of about 4 cm, peel the garlic leaving the cloves whole and coarsely crush the black peppercorns in a mortar or with the bottom of a small pan.
2. Put the meat into a heavy-based casserole (ideally earthenware) with the garlic, pepper, crushed peeled tomatoes, oil and a pinch of salt; pour in the red wine and the meat stock until the meat is just covered.
3. Bring to the boil over medium heat, then cover and cook over the lowest heat for 3 hours, stirring now and then and adding a splash of water if it gets too dry, until the meat flakes with a fork and the sauce is dark and thick.
4. In the last hour peel the potatoes and cut them into 3 cm pieces, boil them in salted water for 15 minutes, until almost tender, drain and add them to the peposo for the last 20 minutes so they soak up the sauce.
5. Taste, adjust the salt and serve the peposo piping hot with the Tuscan bread.