Method:

1) Mix the ground pepper and salt in a small bowl. Finely chop the onion and carrot and put to one side.

2) Cut the veal shank into cube like pieces, not too small.

3) Roll the pieces of meat in the bowl of salt and pepper prepared earlier.

4) Place the meat in a pan with the unpeeled garlic, sage and rosemary, about 15 black peppercorns, the juniper berries, onion, carrot and tomato.

5) Cover all the ingredients with the red wine, cook on a high heat and quickly bring to the boil.

6) Once brought to the boil, reduce the heat to a minimum and leave to cook for at least another 2 hours, occasionally checking the level of the wine. If the contents of the pan are too dry, gradually add a little more wine.

7) Stir frequently during cooking.