Peposo de Valdarno is a traditional Tuscan stew from the Valdarno region, renowned for its rich and robust flavours. This hearty dish is made primarily with beef shank, with lots of black pepper, red wine, garlic, and aromatic herbs. It's believed Peposo de Valdarno was a favourite among the brickmakers of Impruneta, where it is still celebrated today during the town's annual Grape Festival. Today, it remains a beloved staple in Tuscan cuisine, with adaptations to the recipe, including the addition of chopped tomatoes, which you will find included in our recipe.
Serves: 4 people
Cooking time: 90 minutes
Ingredients
1kg veal shank
1lt red wine (Chianti)
Salt to taste
Black peppercorns
Ground pepper
5 cloves of garlic, unpeeled
A few leaves of sage
A sprig of rosemary
4 juniper berries
1 red onion
1 carrot
200g tomato passata
Method:
1. Mix the ground pepper and salt in a small bowl. Finely chop the onion and carrot and put to one side.
2. Cut the veal shank into cube like pieces, not too small.
3. Roll the pieces of meat in the bowl of salt and pepper prepared earlier.
4.Place the meat in a pan with the unpeeled garlic, sage and rosemary, about 15 black peppercorns, the juniper berries, onion, carrot and tomato.
5. Cover all the ingredients with the red wine, cook on a high heat and quickly bring to the boil.
6. Once brought to the boil, reduce the heat to a minimum and leave to cook for at least another 2 hours, occasionally checking the level of the wine. If the contents of the pan are too dry, gradually add a little more wine.
7. Stir frequently during cooking.
8. Serve with crusty bread.
