Peel the garlic and crush them. Divide in half and combine them in a mortar with the peppercorns and coarse salt. Pound the ingredients well until a homogeneous puree is formed.

Pierce the meat with a sharp knife, making numerous incisions into the thickness of the meat. Distribute evenly on all sides.

Transfer the meat onto a baking sheet and drizzle Casa Ceccatelli Organic Extra Virgin Olive Oil over the meat. Cover with aluminum foil and bake it in the oven at 350°F for 1 hour and a half, turning it halfway through cooking and adding the white wine.

If the bottom looks dry, add a ladle of the vegetable broth to the pan.

Raise the temperature to 430°F, remove the aluminum and cook for another 30 minutes.