Stinco di Vitello with Marjoram
- 1 large whole veal shin, uncut
- 6 tablespoons virgin olive oil
- 1 medium red onion, chopped into 1/2-inch dice
- 1 carrot, chopped in 1/4-inch rounds
- 1 rib celery, chopped into 1/2-inch pieces
- 6 sage leaves
- 1 bunch marjoram
- 1 1/2 cups dry white wine
- 1 cup basic tomato sauce, recipe follows
- 4 anchovy fillets, rinsed and dried,plus extra for garnish
- BASIC TOMATO SAUCE
- 1 Spanish onion, cut into 1/4 inch dice
- 4 cloves garlic, thinly sliced
- 6 tablspoons virgin olive oil
- 4 tablespoons fresh thyme (or 2 tablespoons dried)
- 1/2 medium carrot, finely shredded
- 2 28 ounce cans of tomatoes, crushed and mixed well with their juices
- Salt, to taste
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.
Thank you! your flag was submitted.