I have a brasato al midollo (boned beef shank "stuffed" with the shank marrow, rosemary, and black pepper) that I'm going to be braising with shallots. One rather loosey goosey recipe I've found for this type of roast calls for braising with Vin Santo. I'm wondering if there are more commonly available wines that might serve as adequate substitutes. Any advice you might have would be appreciated. Thanks.