Brasato Al Midollo (Braised Beef With Marrow And Shallots) Recipe

Dario Cecchini, the legendary butcher of Panzano in Chianti, offered me this recipe, which, he explained, is povera only in the sense that the shank is an inexpensive cut of meat. Long, slow cooking transforms it into a superbly flavorful dish. Ask your butcher to butterfly the meat, remove the bone, and saw it in half lengthwise to make the marrow easier to remove. Save the bone halves in the freezer for making stock.