The Peposo (or peposo dell’Impruneta) is a typical Tuscan dish based on beef shank slowly cooked with garlic, black pepper, and red wine, which lends itself well to cooking in a slow cooker (Crock-Pot) without distorting tradition.

✅ Why the Crock-Pot is suitable:
•⁠ ⁠Slow and long cooking at low temperature is exactly what peposo requires.
•⁠ ⁠The tenderness of the meat is maintained (if not improved).
•⁠ ⁠Reduced evaporation helps retain the intense flavors of wine and pepper.

⚠️ Differences to keep in mind:
•⁠ ⁠The reduction of the liquid will be less, so the sauce may be more abundant and less concentrated. You can remedy this by removing the lid in the last hour or thickening separately.
•⁠ ⁠Traditional cooking in terracotta in the oven gives toasted notes and a more rustic flavor.

⁠The original peposo, born among the kiln workers of Impruneta, did not include tomato, as it predates its introduction to Europe (late 1500s).
The ingredients were only meat, pepper, garlic, and red wine.

With the arrival of tomato in the kitchen, some traditional variants (especially between Florence and the province) began to include a bit of tomato paste or peeled tomatoes in the recipe.

Peposo is not traditionally tied to Christmas in the strict sense, but in many Tuscan families it is served during winter holidays, including Christmas lunch, especially for its robust, convivial, and rich flavor.
Because it is a slow dish, perfect for long holiday lunches, economical yet noble, linked to both peasant tradition and festive tables.

So: it is not the official dish of Tuscan Christmas, but it is absolutely accepted and used as a winter festive dish, especially in families tied to tradition, which is why I included it in: