This simple dish is a great way to prepare those full flavored, but often tough, cuts of beef. The meat in this dish is falling apart after the hours spent braising in the oven. We served this along with some polenta. It went well with the heavier Zinfandels.
Cut the meat off the bone into chunks. Place the meat and garlic in a Dutch oven, seasoning with the salt and pepper. Add the bones, rosemary and bay leaves. Pour the Zinfandel over the meat, adding sufficient water (or additional Zinfandel) to cover.
While preheating an oven to 300° bring the mixture to a boil. Cover tightly and place in the oven for 5 to 6 hours, until the beef is very tender.
Remove the rosemary and bay leaves, and skim the fat from the broth. Check the seasonings and adjust if necessary. Serve over polenta or French bread.
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