48 hours before serving, place the meat in the narrowest possible container, add enough wine to cover the meat completely. Cover and let stand for one night.
Remove the meat from the wine (but keep it back), rub dry, rub with salt and pepper.
Heat the oil in a pan, fry the meat on all sides, put aside.
Sauté the onion and garlic in the same oil at the beginning, then gradually add all the vegetables, herbs and spices. Extinguish with the marinade and maybe with half of the remaining wine.
Add the meat and the pig’s trotter so that they are surrounded by the vegetables.
Cover and cook in the oven heated to 200 degrees for 2 to 2 1/2 hours, gradually adding the remaining wine.
Turn off the oven. Let the meat rest in it for one night and the next day heat it up for 20 minutes in the oven heated to 220 degrees Celsius.
Cut the Manzo Brasato into slices and arrange them in scales on a preheated meat platter. Place the pork rind of the pig’s foot, cut into strips, on top. Season the sauce, if necessary, and pour it over the roast.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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