A proper Sunday night stew, rich peppery Peposo. An Italian dish, peposo translates to "peppered" and can be made with any type of tough-cut meat with a bone. In this recipe we use leg of lamb cut into thick steaks but you could also use pork shoulder, beef or venison. It's really all about low and slow. Jason says "I like to cook this dish the night after pizza night (or when the wood burning oven has been used). I wait until the oven cools down putting the pot in and piling all the ash up and around it. It will softly cook all night long and the next morning it's ready to go!"
You don't need a wood burning oven to make this dish. Simply put it in a slow oven at about 225 F or 105 C for about 8 hours or so - until the meat falls off the bone.
Perfect served piled high on a buschetta or over soft polenta or mashed potates on a cold winters night - really stick to your ribs!!
- 2 kilo/4.5 lb leg of lamb, cut into thick steaks with bone-in
- 20 garlic cloves, peeled
- 4 heaping tablespoons freshly ground black pepper
- sea salt
- 5 sprigs of fresh rosemary
- 1 bottle of red wine
- 2 bay leaves
- 3-4 juniper berries, crushed
- drizzle of olive oil
Preheat the oven to 225 F or 105 C degrees.