Slow cooked beef stew
Coda di bue al sugo
This slow cooked beef stew was originally made with oxtail, but tail is one of the cuts rich people avoid, and shin, shank, rump or other tough and boney pieces of meat can be used instead. As long as the meat is good for a couple of hours cooking over low heat.
What I like particularly about this slow cooked beef stew recipe is the mix of spices and especially the paprika which is a little unusual in Italian cooking.