rcpt

Melt half the lard in a very large frying pan and sear the meat on all sides until nicely browned.

Add a few pinches of salt during this process.

Deglaze with a splash of red wine if there is a dark residue at the bottom of the frying pan.

When all the shin is brown, transfer to a very large saucepan in which you have melted the remaining lard.

Lightly crush the peppercorns and add it with the sliced garlic. Stir for 1 minute.

Add the chopped tomatoes and the rest of the wine.

Bring to the boil briefly, then reduce to a very low simmer.

For the next 4 hours, keep half an eye on your peposo to make sure it’s not drying out too quickly.

After 4 hours, check the seasoning and adjust if necessary.

The beef shin will have disintegrated somewhat and become stringy and soft.

Serve with hunks of sourdough or unsalted Tuscan bread.