Brasato Al Midolo


Makes enough brasato to feed six

  • a whole brasato
  • 2 tablespoons extra virgin olive oil
  • 2 pounds of peeled shallots or cipollini onions 
  • 6 cups of meat broth
  • 1 (500 ml) bottle of Red Wine or Vin Santo

Preheat your oven to 300 F (150 C). 

Heat the olive oil in a heavy bottomed pot or deep casserole over a moderate flame.  Brown the shank roast on all sides. Remove the shank to a platter and set aside. Add the shallots to the pot and saute. Once they have developed a light golden color, season them lightly.  Nestle the shank in amongst the shallots and add the broth and wine. The roast should be nearly covered with liquid.

Place the pot in the oven and allow to slowly simmer for five to six hours, turning occasionally until the meat is fork tender.  You can serve the brasato immediately but, like most pot roasts, Brasato al Midolo is best served after resting overnight in its braising liquor.  Once the pot has cooled to room temperature, cover and refrigerate. The following day, lift the cold roast from its pot and transfer to a cutting board.  Remove the congealed fat from the top of the braising liquid if you find it excessive. Slice the roast into half inch thick ( 1 ¼ cm) slices and return them to the pot.  Heat the pot gently either on the stovetop or in the oven. Taste for seasoning. Serve the hot slices of brasato over mashed root vegetables or polenta accompanied by plenty of shallots and a generous ladle of the marrow rich liquor.