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PrintTUSCAN BLACK PEPPER STEW
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Place the meat in a large, heavy-bottomed saucepan with the garlic, tomatoes, salt, and black pepper. Pour in just enough of the water to cover the meat.
- Simmer over low heat for 2 hours, adding extra water as the sauce becomes too dry. Stir from time to time. After 2 hours, pour in the wine and cook for 1 hour more, until the meat is very tender.
- Serve hot with the potatoes and other vegetables.
INGREDIENTS
- 2 kg muscle from veal shanks, cut in bite-sized pieces
- 4 cloves garlic, finely chopped
- 1 kg tomatoes, peeled and chopped
- Salt to taste
- 4 tablespoons freshly ground black pepper
- 500 ml robust, dry red wine
- Boiled or steamed potatoes and other mixed vegetables, to serve
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