A Tuscan beef stew from the brickmakers of Impruneta, built on nothing more than beef shin, red wine, garlic and a generous hit of black pepper, simmered for hours.
Layer everything in the pot
Place the beef shin chunks into a heavy pot with the whole garlic cloves, cracked black pepper, bay leaves and tomato paste.
Cover with wine
Pour in the red wine until the meat is fully submerged.
Bring to a simmer
Set the pot over medium heat and bring to a gentle simmer, uncovered.
10 minSimmer for hours
Lower the heat and simmer very gently, uncovered, for about three hours, until the beef is falling-apart tender and the wine has reduced into a thick, dark sauce.
Season and rest
Season with salt to taste, then let the pot rest off the heat for ten minutes before serving.
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