Beef shank, garlic, lots of black pepper, and red wine — Chianti, if possible - slowly cooked until perfection.
The origin of this stew goes back to the 15th century in Florence. Infact it was cooked in the same oven used to bake the terracotta tiles for the Brunelleschi's famous Duomo. The furnace workers (fornaciai) would simply let it all bake slowly in a corner of their furnace until it was time to eat. It is still very popular in Tuscany today. Notwithstanding the term "peposo", which refers to the black pepper used for flavouring, it is not a spicy dish.
|800 g||blade pot roast, in large chunks|
|4 cloves||garlic, whole|
|1 cup||red wine||250 mL|
|2 1/2 tbsp||peppercorns||26 g|
|1 tsp||potato starch [optional]||3 g|
Before you start
A slow cooker is needed to make this recipe.
- Cut the beef into large chunks.
- Place all the ingredients in the ceramic cooking pot. Cover the slow cooker with the lid and cook 6-8 h at low temperature, or until the meat is very tender. Alternatively, cook 4 h at high temperature.
- If there is too much liquid at the end, transfer it to a small pot then cook on medium heat until reduced. If needed, potato starch may be added to help thicken the sauce.
- Serve the meat with its cooking juices.
This stew can be prepared a few days in advance and brought to a simmer before serving.
Nutrition Facts Table
per 1 Serving (140g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||¼||serving|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1||serving|
ClaimsThis recipe is :
- Low :
- Source of :
- Copper, Pantothenic Acid, Phosphorus, Vitamin B2, Vitamin B6, Vitamin D, Vitamin K
- Good source of :
- Magnesium, Potassium
- Excellent source of :
- Iron, Manganese, Niacin, Selenium, Vitamin B12, Zinc
- Free :
|Meat and Alternatives||3|