Stew in the Roman way 

Shinbone of bovine, 150gr. each person	Marjoram, a little
Lard, as much as needed	White wine, a glass
Onion, a little	Tomato sauce, two spoonfuls
Fat of ham, 50gr.	Tomatoes, some
Garlic, a little	Hot water, as much as needed
Salt and pepper, as much as needed

Preparation 

The stew in the Roman way is a characteristic dish of the Roman cuisine and is really worthy of the preference that the Roman gourmets have for it. For this preparation it is necessary to use the lean meat of the shinbone and, more properly, of that lengthened muscle that butchers call "pulcio".

Cut the muscle or let the butcher do it himself for you in thin slices. Provide around 150 grams of shinbone for person, therefore you will need about 1 kilo of it for 6 people. Put a spoonful of lard in a copper casserole with some onion cut into little pieces. When the onion will have turned coloured, add about 50 grams of fat of ham minced with a little bit of garlic and then the meat.

Season with salt, pepper, a pinch of marjoram and let the stew brown. When it will have taken a beautiful dark shade, pour a glass of white wine in the casserole, let it evaporating and add two spoonfuls of tomato sauce or some skinned tomato cut in pieces and cleaned off the seeds. Let the tomatoes to cook, then pour as much hot water as needed to cover the stew. 

Cover the casserole, low the flame and leave the stew to slowly cook. The stew will need about a couple of hours to be cooked. If during the cooking the sauce will be not enough, add some water paying attention calculating not to leave too much sauce at the end of the cooking. In fact, the sauce of the stew should be enough thick, dark and tasty when ready. The stew can be served both with or without vegetables. 

Usually, the characteristic vegetable used to accompany this dish are thistles and celeries. Both are to be cleaned, boiled apart and then put to get tasty in the casserole with the stew. But you can also accompany the meat with any other vegetable such as courgettes, small onions, mushrooms etc., serving them in a separate dish, this is preferable to preserve the stew’s typical perfume.


Dish 

It is surely a poor dish, seeing that the shinbone meat has a low cost and it is considered “B” class meat (as so many others are snubbed) but well cooked gives amazing results. Today the shinbone meat has been revalued in many restaurants, so much to introduce it as the specialty of the restaurant.

Once was a tradition to combine this dish the white wine of the Roman Castles. 

Combining wine

This dish being very tasty and savoury has also a rather light structure. 
This is also due to the particular way of cooking "wet". Therefore, it needs a mature, harmonic and soft, velvety, rather alcoholic, of great structure, of a little aromatic taste (not fruity) and properly persistent white wine. 

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