Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         veal shank -- uncut
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   6      tablespoons   virgin olive oil
   1      medium        red onion -- chopped 1/2" dice
   1                    carrot -- cut into 1/4"
                        -- rounds
   1                    celery rib -- cut into 1/2"
                        -- pieces
   6                    sage leaves
   1      bunch         marjoram
   1 1/2  cups          dry white wine
   1      cup           basic tomato sauce -- see * note
   1      recipe        broccoli with garlic and frascati -- see * note
   4                    anchovy fillets -- rinsed and dried

Preparation:

* Note: See the "Basic Tomato Sauce" and "Broccoli With Garlic And Frascati" recipes which are included in this collection. 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 Basic 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 for same amount of time, or until fork tender. Remove and serve with broccoli or spinach. Garnish with anchovy fillets. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5719)