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A shank of boned beef already seasoned with salt, black pepper, rosemary and bone marrow. Braise it in the oven in a covered casserole for 3 hours at 180°C with 1 kg. of peeled shallots and half a glass of extra-virgin olive oil. No salt.

After about 2 hours add half a glass of Vin Santo. Once it’s done cooking let it rest in the covered casserole for about half an hour.

It’s mouth-watering.