I described my first attempt in peposo here. The idea was was to make Nancy Harmon Jenkins’s version (with a lot of tomatoes but much less wine). Which i did couple of days ago. For 3.5 lb of beef shanks i used drained tomatoes from a 32oz Sam Marzano can, and a cup of red wine. Earhenware pot as the previous time, brought the contents to boil and put into 350F oven, lowered temp to 275F, and then to 225F after couple of hours. Cooked for 12hours.
Honestly we liked this version more then the Buford’s one. Especially because of the velvety texture.
