Braised Veal Shank With Marjoram (Stinco Di Vitello) Recipe

• 1 lrg whole veal shin uncut Salt to taste Freshly-grnd black pepper to taste
• 6 Tbsp. extra-virgin extra virgin olive oil
• 1 med red onion minced 1/2" dice
• 1 x carrot minced 1/4" rounds
• 1 x celery rib minced 1/2" pcs
• 6 x sage leaves
• 2 bn marjoram
• 1 1/2 c. dry white wine
• 1 c. Basic Tomato Sauce (see recipe)
• 4 x anchovy fillets rinsed, dry

1. Rinse and dry veal shanks.
2. Season aggressively with salt and pepper.
3. In a Dutch oven large sufficient to hold just the whole shank, heat the extra virgin olive oil till just smoking.
4. Place the shank in the Dutch oven and brown proportionately on all sides.
5. Remove the shank to a plate and place the onions, celery, carrot, sage and 1 bunch marjoram in the Dutch oven and cook till softened, about 10 min.
6. Add in the wine, Basic Tomato Sauce and anchovies and bring to a boil.
7. Add in the shank and return to the boil.
8. Lower the heat to a simmer, cover tightly and simmer 2 hrs, or possibly bake in a preheated 350 degree oven for the same amount of time, or possibly till fork tender.
9. Remove and serve with broccoli or possibly spinach.
10. Sprinkle with the remaining marjoram leaves and serve.
11. This recipe yields 4 servings.

veal shin, extravirgin extra virgin olive oil, red onion, carrot, celery, sage, marjoram, white wine, tomato sauce, anchovy

Taken from cookeatshare.com/recipes/braised-veal-shank-with-marjoram-stinco-di-vitello-90866 (may not work)