Melt half the lard100 g in a very large frying pan and sear the meat800 g on all sides until nicely browned.

Add a few pinches of salt during this process.

Deglaze with a splash of red wine1 bottle if there is a dark residue at the bottom of the frying pan.

When all the shin800 g is brown, transfer to a very large saucepan in which you have melted the remaining lard100 g.

Lightly crush the peppercorns2 tbsp and add it with the sliced garlic2 clove. Stir for 1 minute.

Add the chopped tomatoes800 g and the rest of the wine1 bottle.

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 shin800 g will have disintegrated somewhat and become stringy and soft.

Serve with hunks of sourdough or unsalted Tuscan bread.