Has anyone tried making Bill Buford's "Peposo notturno" beef shank recipe from Heat? It's just beef shank, pepper, garlic, salt, and a bottle of Chianti, slow cooked for about 8 hours. He says, "The taste is a revelation: it seems impossible that something so deeply flavored can be made with so little."
Here's the recipe, as best I can tell (it's embedded in the prose):
Peposo notturno (= pepperiness by night)
2 beef shanks
4 heaping tablespoons of black pepper (his butcher added even more!)
1 tablespoon of sea salt
A bulb of garlic (I'm guessing peeled cloves, but he doesn't say)
1 bottle of Chianti
Put everything in a pot (covered? I'd assume so). Start oven hot then turn down to 200 degrees. Cook overnight (8 hours? 12 hours? He says "after four," then "over the course of the next eight hours" so that might be in addition to the four hours already mentioned.)
"...finally, as a point between a solid and a liquid, it is peposo. It smells of wine and lean meat and pepper. You serve it with a rustic white bread and a glass of simple red"
I think I'll have to get me a beef shank....
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