Braised Veal Shank With Marjoram - {Stinco Di Vitello}

Recipe Ingredients

1		Whole veal shin - uncut (large)
		Salt - to taste
		Freshly-ground black pepper - to taste
6 tablespoons	90ml	Extra-virgin olive oil
1 tablespoon	15ml	Red onion - chopped 1/2" dice (medium)
1		Carrot - chopped 1/4" rounds
1		Celery rib - chopped 1/2" pieces
6		Sage leaves
2		Marjoram
1 1/2 cups	355ml	Dry white wine
1 cup	237ml	Basic Tomato Sauce - (see recipe)
4		Anchovy fillets - rinsed, dried

Recipe Instructions

Rinse and dry veal shanks. Season aggressively with salt and pepper.

In a Dutch oven large enough to hold just the whole shank, heat the olive oil until just smoking. Place the shank in the Dutch oven and brown evenly on all sides.

Remove the shank to a plate and place the onions, celery, carrot, sage and 1 bunch marjoram in the Dutch oven and cook until softened, about 10 minutes. Add the wine, Basic Tomato Sauce and anchovies and bring to a boil. Add the shank and return to the boil.

Lower the heat to a simmer, cover tightly and simmer 2 hours, or bake in a preheated 350 degree oven for the same amount of time, or until fork tender. Remove and serve with broccoli or spinach. Sprinkle with the remaining marjoram leaves and serve.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2C14) - from the TV FOOD NETWORK

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