Stinco di vitello with marjoram

Yield: 4 servings

Measure Ingredient
1 large Whole veal shin, uncut
6 tablespoons Virgin olive oil
1 medium Red onion, chopped into inch dice
1 \N Carrot, chopped in 1/4-inch
\N \N Rounds
1 \N Rib celery, chopped into inch pieces
6 \N Sage leaves
1 bunch Marjoram
1½ cup Dry white wine
1 cup Basic tomato sauce, recipe
\N \N Follows
4 \N Anchovy fillets, rinsed and
\N \N Dried

Rinse and dry veal shank. Add salt and pepper liberally.

In a Dutch oven large enough to just hold the whole shank, heat the olive oil until just smoking. Place shank in Dutch oven and brown evenly on all sides. Remove shank to a plate and place onions, carrots, celery, sage and marjoram and cook until softened, about 10 minutes. Add wine and tomato sauce and anchovies and bring to a boil.

Add shank and return to boil. Lower heat to simmer, cover tightly and simmer 2 hours, or bake at 350 degrees F for same amount of time, or until fork tender. Remove and serve with broccoli or spinach. Garnish with anchovy fillets.

Yield: 4 servings


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