Shinbone Stew (Stufatino In Umido)

1. 1

   Cut the meat away from the bones, (it comes to about 2 pounds), saving the bones. Discard only the fat, and cut the meat into chunks. Make the battuto, and put enough olive oil in a stewpot to cover the bottom. Saute the battuto until almost golden, add the meat and bones, and continue cooking until the meat is well browned, the battuto a golden brown. Add the wine. When the wine has almost evaporated, add the salt and tomatoes, mashing them a bit as they go in. Add enough water to barely cover the meat chunks, stir well, bring to a boil, and reduce to a simmer. Cook until very tender, about 2 hours. During cooking, stir occasionally, and when the marrow is soft, poke it out of the bones so it will melt into the sauce.

2. 2

   Once the meat is cooked, remove the bones. If the sauce has cooked away too much, add a little water. Add the potatoes, stirring them in gently, and simmer 10 minutes. Serve hot.

* Per serving · 4 servings · Values may vary.

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