Tuscan Black Pepper Beef

Start by placing the meat in a large container to prepare it for cooking. \nNext, sprinkle kosher salt liberally over all surfaces of the meat to enhance flavor and texture. \nNow, take a mortar and mash together minced garlic with a small amount of salt until it reaches a smooth consistency. Add the tomato paste and mix until well combined. \nTransfer this mixture to a bowl with the meat, then rub it evenly onto all surfaces of the meat. \nSprinkle crushed peppercorns and ground pepper over the top of the meat, ensuring an even distribution. \nCarefully place the meat in a deep skillet or Dutch oven, positioning it bone-side down. \nAdd some fresh sage leaves, rosemary sprigs, and dry bay leaves between the pieces of meat to add extra flavor. \nPour some wine along one side of the pan, taking care not to overflow it with liquid. \nPlace the skillet over high heat and bring the mixture to a gentle simmer, then reduce the heat to a low setting. \nCover the skillet tightly and let it cook for an extended period, turning the pieces of meat every 30 minutes or so. \nOnce the meat is tender and easily pierced with a fork, transfer it to a warm serving dish. \nIncrease the heat to high and bring the braising liquid to a rolling boil, then reduce it to a simmer. \nAllow the liquid to thicken and slightly reduce in volume, or until it reaches a thickened consistency. \nRemove the bones from the meat before proceeding with the next step.\nTransfer the cooked meat back to the skillet, then reduce the heat to a medium-low setting. \nSpoon the thickened sauce over the meat, allowing it to heat through and coat the surfaces evenly.