So, I made the Peposo Notturno via Bill Buford. I have a feeling the beef shanks he gets are much larger than the ones I get here at my local Market Basket. He said he uses two shanks along with four Tablespoons of black pepper, a Tablespoon of salt, a head of garlic and a bottle of wine. That’s it. No browning, stock, veggies, pancetta, etc. OK, I did all of that, including removing the bone, marrow and a lot of the connective tissue. As I put it in the oven, I was thinking, “That looks like a lot of ‘stuff’ for so little meat’. Oh, well – bring it up to a simmer on the stove and into an oven at 200 degrees for 12 hours.
It was too much stuff. The next time I make this, I will be sure to have at least 2 1/2 to 3 pounds of meat, not just two shanks, trimmed. The pepper and wine were overpowering, but you could tell they would be wonderful with a bit more (OK, twice as much) beef to slow cook for 12 hours. Oh, I will do this again….look for the post!