Anolini in Broth

Begin by preparing the broth. In a very large pot, combine the beef shin with bone, beef short ribs, capon, 200g of carrots (roughly chopped), 150g of celery stalks (roughly chopped), 150g of yellow onion (halved), black peppercorns, and 10g of coarse sea salt. Cover all ingredients with approximately 5 liters of cold water. Bring to a boil over high heat, then immediately reduce to a gentle simmer. Skim any foam that rises to the surface. Continue to simmer gently for at least 3 hours, or up to 4 hours, ensuring the liquid remains at a very low boil. Once cooked, strain the broth through a fine-mesh sieve, discarding the solids. Reserve the clear broth.

Next, prepare the stracotto filling. Dice the beef chuck into 2-3 cm cubes. Finely dice 50g of carrots, 50g of celery stalks, and 80g of yellow onion. In a heavy-bottomed pot or Dutch oven, heat the extra-virgin olive oil over medium-high heat. Sear the beef chuck on all sides until deeply browned. Remove the beef chuck and set aside.

Add the diced carrots, celery stalks, and yellow onion to the same pot and sauté until softened, about 8-10 minutes. Return the seared beef chuck to the pot. Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Allow the red wine to reduce by half.