Braised Veal Shank with Marjoram: Stinco di Vitello

Name: Braised Veal Shank with Marjoram: Stinco di Vitello
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 4
Cuisine: Global
Ingredients: 4 fillets anchovy fillets, rinsed and dried; 2 kilograms peeled whole tomatoes, crushed by hand and juices reserved; 1 mediums carrot, finely shredded; 1 carrot, chopped into 1/4-inch rounds; 1 rib celery, chopped into 1/2-inch pieces; 355 milliliters dry white wine; 59 milliliters extra virgin olive oil; 6 Tbsps extra virgin olive oil; 3 Tbsps chopped fresh thyme leaves, or 1 tablespoon dried; 4 garlic cloves, peeled and thinly sliced; 2 bunches marjoram; 1 Spanish onion, chopped in 1/4-inch dice; 1 medium red onion, chopped into 1/2-inch dice; 6 sage leaves; 4 servings Salt, to taste; 1 large whole veal shin, uncut

Braised Veal Shank with Marjoram: Stinco di Vitello is a gluten free, dairy free, and primal recipe with 4 servings. One serving contains 529 calories, 7g of protein, and 36g of fat. This recipe covers 34% of your daily requirements of vitamins and minerals. If you have onion, tomatoes, marjoram, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 2 hours and 50 minutes. If you like this recipe, you might also like recipes such as Braised Veal Shank with Marjoram: Stinco di Vitello, Braised Breast of Veal with Onions and Herbs: Petto di Vitello con Cipolline e Mentuccia, and Bruce Aidells' Stinco (Braised and Roasted Pork Shanks).

Instructions

Rinse and dry veal shanks. Season aggressively with salt and pepper.

Ingredients you will need

Salt And Pepper

Veal Shank

In a Dutch oven large enough to hold just the whole shank, heat the olive oil until just smoking.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

Place the shank in the Dutch oven and brown evenly on all sides.

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Marjoram

Carrot

Celery

Onion

Sage

Equipment you will use

Dutch Oven

Add the wine, tomato sauce and anchovies and bring to a boil.

Ingredients you will need

Tomato Sauce

Anchovies

Wine

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.

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Oven

Remove and serve with broccoli or spinach.

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Broccoli

Spinach

Sprinkle with the remaining marjoram leaves and serve.

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Marjoram

In a 3-quart saucepan, heat the olive oil over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.

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Garlic

Onion

Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.

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Carrot

Thyme

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.

Ingredients you will need

Sauce