Peposo Alla Fornacina

This recipe was included in an email newsletter I get for terracotta pots. The author writes: When working in Impruneta, our favorite restaurant is Da Padellina just down the road in Strada in Chianti. That's where most of our artisans eat these days. Alvaro, the proprietor, was kind enough to share his recipe for Peposo with us, and we'll share it with you. There are other variations that call for more pepper and/or more wine. But we find Alvaro's to be the best. Buon Appettito! I made this tonight, it is fantastic!! I used regular stew meat and a 28 oz can of diced San Marzano tomatoes. I served with garlic and parsley fettuccini.

• Ready In: 3 hrs 15 mins
• Serves: 6

Ingredients

• 2  lbs beef shank, cut in 1-inch cubes
• 12  ounces Italian tomatoes, roughly chopped
• 6  garlic cloves, chopped
• 1  tablespoon fresh ground pepper (heaping Tbsp)
• 1⁄2 tablespoon salt
• 1  cup red wine
•  water

Directions

1. Place the meat in a deep pot with the garlic, tomatoes, salt and pepper and cover it all with cold water.
2. Cook for about 2 hours stirring occasionally.
3. Add the wine and let it cook for about another hour.