Difficulty:[usr 3]
Rinse the shank and the bone and roll them in coarse salt. Leave to marinate for 1 hour at room temperature.
Meanwhile, peel the shallots and cut the stem flush with the bulb. Rinse them and pat them dry.
After 1 hour, rinse the shank and the bone, pat the shank dry, oil it and place them in a 29 cm oval cast-iron casserole dish. Sprinkle it with mignonette pepper and cloves. Surround it with shallots and pour the wine. Put the butt bone next to the shank:it will give a coating and fragrant juice. Cover the casserole.
Turn on the oven, th.3 (125°C). Slide the casserole dish into the oven and cook for 3 hours without touching it.
When the shank is cooked, it, like the shallots, is all golden and tender. Serve hot.
-The pink shallots can be replaced by large sweet Saint-André onions (750 g), cut into 1 cm thick rings.
Source:The Scotto Sisters' Kitchen of Flavors
