This mixture of beef, herbs and vegetables is cooked slow in the oven and served hot with some Tuscan bread.
Directions for: Peposo All'imprunetina
Ingredients
1 Tbsp extra-virgin olive oil
stalk celery, finely chopped
medium carrot, finely chopped (1/2 cup)
medium onion, finely chopped
1 head garlic, finely chopped
28 oz beef shank
2 cups Chianti red wine
Flour
Dry thyme, rosemary and sage
Salt and pepper
Directions
1. Preheat oven to 400F.
2. in the terracotta pot, combine oil, celery, carrots, onions, and garlic; heat over medium heat, stirring occasionally, until vegetables start to brown.
3. Roll the beef shank in flour, shaking off the excess; add beef shank to the pot with the vegetables.
4. Pour the Chianti over top and season with a pinch each of salt, pepper, thyme, rosemary, and sage.
5. Cover pot and place in the oven to cook for 2 to 2 hours the longer the better -- stirring in a few tablespoons of water if the meat and vegetables start to stick.
6. Serve Peposo with crusty Tuscan bread.
Tips and Substitutions
Special Equipment: Terracotta pot with a lid
Source and Credits
Courtesy of Mattia Cagna of Trattoria 4 Leoni
See more: Beef, Herbs, Italian, Main, Vegetables, Bake, Slow Cook