STRACOTTO

Steps:

• Lemon Rosemary Salt-zest two lemons; in a food processor, combine 2 tablespoons roughly chopped rosemary, 1 large clove garlic and lemon zest; whirl until finely chopped.
• Add 1/2 cup sea salt and pulse once or twice to mix; store in a cool dark place in an airtight glass jar for up to 2 months.
• Stracotto-Preheat oven to 325°.
• An hour before starting to cook, cut the meat into large chunks, about 4 inches square; rinse meat and pat dry with paper towels; set aside to come to room temperature.
• Pour 3 tablespoons of oil into a 5- to 7-quart Dutch oven (it should be just big enough to hold meat in 1 layer); tilt pot to coat bottom with oil.
• Spread half the onion slices on bottom.
• Top with meat, sprinkle with the salt, then cover with remaining onions.
• Drizzle with remaining oil over all.
• Cover pot tightly (if your lid isn't a good fit, cover pot with foil, then put lid on top of that).
• Place in oven and cook until meat is literally falling apart, about 3 hours, stirring gently halfway through cooking.
• Remove from oven and drain off fat.
• Break up meat slightly with a large fork or spoon.
• Sprinkle with parsley and serve.