4 lb. beef shin with bone or bottom round with cracked marrow bone
2 lb. large sweet onion, sliced thin
5 c. dry red wine
1 ham shank, sliced
2 tsp. pepper corn
1 tsp. whole allspice
3 tbsp. tomato paste
2 c. water
2 smashed garlic buds

FIRST DAY: Preheat oven to 400 degrees. Cut meat in 1/4 pound pieces and place in large casserole as follows in layers:

Onions and garlic

Meat and bone

Onions

Ham shank

Repeat 2-3 times. Add wine, tomato paste, water, pepper, allspice. Cover with foil for first hour. Uncover, cook until meat falls apart, 3 hours. Stir occasionally. Add water only if needed. Temperature may be lowered but lengthened cooking time. Take out meat, strain broth. Remove fat.

SECOND DAY: Reheat and serve with browned small potatoes.