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 1/3 cup||red wine||330 mL|
|1 pinch||salt||0.1 g|
|2 1/2 tbsp||peppercorns||26 g|
|1 tsp||potato starch [optional]||3 g|
Before you start
A casserole dish with a tight-fitting lid is necessary for this recipe.
- Preheat the oven to 135°C/375°F.
- Cut the beef into large chunks. Place all the ingredients in a casserole dish.
- Cover and cook in the middle of the oven. Calculate about 3 h per kilo of meat.
- 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 (160g)
% 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 :
- Free :
- Added Sugar
- Excellent source of :
- Iron, Manganese, Niacin, Selenium, Vitamin B12, Zinc
- Good source of :
- Magnesium, Potassium
- Source of :
- Copper, Pantothenic Acid, Phosphorus, Vitamin B2, Vitamin B6, Vitamin D, Vitamin K
- Low :
|Meat and Alternatives||3|