Beef Brasato with Pappardelle and Mint | At Incanto, chef Chris Cosentino braises beef shank and oxtail in red wine to make a brasato he serves with house-made mint pappardelle. Instead of oxtail, the simplified dish uses just beef shank. Fresh pappardelle from a store replaces the house-made kind.
Brasato di Maiale Nero from Mario Batali's Molto Italiano cookbook. Pork shoulder is braised in an olive oil/pancetta/garlic/parsley base, then slow-cooked in a crushed tomato/Chianti sauce. By the time it's done, you need not use a knife - it will fall apart just using a fork. For a nice aromatic touch, stuff the pork shoulder with fresh sage leaves before braising.
Brasato di costine e Amarone! La ricetta del giorno viene dal Canada, dove un grande chef italiano tiene alto il tricolore! http://winedharma.com/it/dharmag/marzo-2014/brasato-di-costine-di-manzo-con-verdure-dell-ontario-ricetta-del-ristorante-sotto
There's nothing like a good pot roast on a cold winter's day! Though it may come as a surprise to some, Italians also make pot roast, which is known variously as brasato or stracotto, but with a 'continental' twist: the favorite cooking medium for Italian pot roast is red wine.