One of the butchers in the Mercado had a fine leg of beef hanging from which he cut off part of the shank and then used his bandsaw to cut me three pieces which weighed out as a kilo.


I just now took them out of the fridge to let them come to room temperature before I put them into the pot to brown. After about 45 minutes I’ll remove the marrow before I add the vegetables in stages based on their respective cooking times, then add a little white wine, and some bay leaves. I’ll let it all cook together for another hour or hour and a half; adding more wine and turning the meat and vegetables as needed.

PS – Lightly salted bone marrow on toast is a fiendishly tasty appetizer.