- 4
Ingredients
- 1 large whole veal shin
- 6 tablespoons extra virgin olive oil
- 1 medium red onion, chopped into 1/2-inch dice
- 1 carrot, chopped into 1/4-inch rounds
- 1 rib celery, chopped into 1/2-inch pieces
- 6 sage leaves
- 2 bunches marjoram
- 1 1/2 cups dry white wine
- 1 cup basic tomato sauce
- 4 anchovy fillets, rinsed and roughly chopped
Preparation
Step 1
Rinse and dry veal shank. Season aggressively with salt and pepper.
In a Dutch oven large enough to hold 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, 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 on the stovetop or in am oven preheated 350 degree F. for the same amount of time (meat should be falling off the bone).
Remove and serve with broccoli or spinach. Sprinkle with the remaining marjoram leaves, roughly chopped, and serve.