Bruno Bassetto’s recipe

Shin of heifer with shallots

INGREDIENTS (serves 6)

  • 1 boneless hind shin
  • 5 kg shallots
  • peeled tomatoes
  • rosemary
  • bone marrow
  • extra virgin olive oil
  • raisin wine or vin santo
  • coarse sea salt
  • pepper

Cooking time: 3 hours


Remove any excess nerves or fat from the meat, and season with salt, the crumbled bone marrow and hand-chopped rosemary. Tie up firmly and place inside a roasting tray with the shallots, peeled, generously drizzled with extra virgin olive oil. Roast in a pre-set oven (180° C) for three hours. Half-way through, drizzle the meat with the raising wine and cover the tray with silver foil.

Once roasted, cut the meat in half and slice it sideways.


Remove the shallots from the roasting tray, blend them and pour the resulting sauce over the slices of beef. I suggest you serve this dish with boiled vegetables or mashed potatoes. It is at its best when paired with a Raboso Piave or a similar full-bodied wine.

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