The River Cafe Classic Italian Cookbook by Rose Gray

Author:Rose Gray
Language: eng
Format: epub
ISBN: 9781405936699
Publisher: Penguin Books Ltd

Vitello Tonnato

PEPOSO

VEAL SHANK COOKED FOR TWELVE HOURS IN CHIANTI CLASSICO

Visiting Panzano has become a highlight of our wine trips around Tuscany. Every year we take some of the River Café chefs, sommeliers and restaurant managers to experience the beautiful countryside, the wineries and the olive groves, and to eat the food cooked for us there.

We have a very strong memory from these visits. One cold November morning in Dario Cecchini’s butcher shop, we were greeted by an amazing aroma of hot spiced beef – we had arrived at the perfect time, as the peposo had just come out of the wood oven where it had been gently cooking all night. We were served bowlfuls of the buttery meat over thick slices of Tuscan unsalted bread, with a glass of Chianti and a background of opera music.

Ever since then it has been our ambition to achieve that flavour and texture. The following recipe is the latest attempt. The cut of meat is unusual and you have to ask your butcher to cut it for you. It is the knuckle of veal or beef from the hind leg with the bone intact but sawn into thick slices, not unlike ossobuco, which is usually cut from the hind leg of the calf.

For 8

3kg veal hind leg ‘shank’, on the bone

30 whole garlic cloves

1 tablespoon whole black peppercorns

2 tablespoons ground black peppercorns

2 bottles of Chianti Classico

1 tablespoon sea salt

300g plain flour

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