Shinbone Stew (Stufatino In Umido)

• 3 good sized shinbones
• 3-4 tbsp olive oil
• 1 cup dry red wine
• 1 1/2 tsp salt
• 3 cups peeled plum tomatoes
• 6 medium boiled potatoes, peeled and cut into chunks.
• Battuto, made from 1 slice salt pork, 1 onion, 1 garlic clove, 1 carrot, 1 celery stalk.

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. 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.

shinbones, olive oil, red wine, salt, tomatoes, potatoes, salt pork

Taken from www.epicurious.com/recipes/member/views/shinbone-stew-stufatino-in-umido-1208806 (may not work)