Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Lazio & Roma IV
Total:
2 hr 35 min
Active:
5 min
Yield:
4 servings
Level:
None

Ingredients

BASIC TOMATO SAUCE

Directions

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.

BASIC TOMATO SAUCE

Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes). Add the thyme and carrot and cook 5 minutes more. Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Season with salt to taste. Serve immediately, or set aside for further use. The sauce may be refrigerated for up to one week or frozen for up to 6 months.

IDEAS YOU'LL LOVE

Costolette Di Vitello alla Capricciosa (Veal Chop Milanese)

Recipe courtesy of Anthony Gargiulo

Vitello Tonnato

Recipe courtesy of No Author

Vitello Tonnato

Recipe courtesy of Michele Urvater

Vitello Spiedino

Recipe courtesy of Carino Ristorante Italiano

Vitello Spiedino

Vitello Tonatto Fondue

Recipe courtesy of Michael Chiarello

Budino di Lorenzo di Magnifico

Recipe courtesy of Jeffrey Steingarten

Taralli Dolci di Pasqua

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking