5 from 2 votes

Il peposo dell'Impruneta

Course Secondo, Carne
Cuisine Toscana
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 4
Author Giulia


  • about 600 g Maremmana beef shank
  • 1 tablespoon crushed black peppercorns, collected in a small cheesecloth
  • 500 ml of Chianti red wine
  • Salt


  • Cut the meat into pieces about two centimetres large and let it brown in a pan without adding anything, neither olive oil or butter.
  • Once the meat chunks are browned on all sides, add the sachet with the crushed peppercorns and pour in all the red wine.
  • Cook covered for at least one hour and a half, checking occasionally that the wine does not dry out completely.
  • After the two hours, pour in about 350 ml of water and add a good pinch of salt, then simmer for another hour, reducing almost all the cooking liquid. If necessary add more salt.
  • Serve hot with crusty bread.
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