Stinco Di Vitello With Marjoram

Course : Italian
Serves: 4
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1 large veal shank -- uncut
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
6 tablespoons virgin olive oil
1 medium red onion -- chopped 1/2 inch dice
1 medium carrot -- cut into 1/4 inch rounds
1 medium celery rib -- cut into 1/2 inch pieces
6 bunch 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 fillets anchovy fillets -- rinsed and dried

Preparation / Directions:

* 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)

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