Brasato al Midollo Braised Beef with Marrow and Shallots Recipe

Ingredients

• 1 whole beef shank (about 8 pounds), boned and butterflied, bone sawed in half lengthwise and reserved
• 2 tablespoons sea salt
• 2 tablespoons freshly ground black pepper
• 6 sprigs rosemary
• 1 ½ pounds medium shallots
• ¼ cup olive oil
• 1 ½ cups vin santo or dry white wine

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