1tbspfreshly ground black pepper(add more if you want a bit more peppery fire)
6cloves of garlic, peeled
1bottle of Chianti or red wine
In a casserole dish, on a medium heat, add the olive oil and brown the meat in batches.Once done, put all the meat back in the dish and add the peeled garlic, red wine, a pinch of salt and ground pepper (if you can use whole peppercorns and bash in a pestle and mortar until fine).
Bring the pan to a boil, cover and reduce to a simmer for 2-3 hrs or until the meat is lovely and tender.Have a taste and add more salt and pepper if needed.
NB: If you want to reduce the saucer, remove the lid from the last 45mins.Serve with creamy polenta, mashed potato or pasta. Or, rest for a few hours – or overnight – then reheat gently.