Braised Veal Shank with Marjoram: Stinco di Vitello

Total Time:
2 hr 50 min
Prep:
20 min
Cook:
2 hr 30 min

Yield:
4 servings

Ingredients
  • 1 large whole veal shin, uncut
  • 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, recipe follows
  • 4 anchovy fillets, rinsed and dried
  • Basic Tomato Sauce:
  • 1/4 cup extra virgin olive oil
  • 1 Spanish onion, chopped in 1/4-inch dice
  • 4 garlic cloves, peeled and thinly sliced
  • 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
  • 1/2 medium carrot, finely shredded
  • 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
  • Salt, to taste
Directions

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, 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 F. 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.

Basic Tomato Sauce:

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer. Yield: 4 cups


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