Braised Veal Shank with Marjoram: Stinco di Vitello

Ingredients

• 4 fillet anchovy dried rinsed
• 56 ounce tomatoes whole crushed peeled canned
• 0.5 medium carrots shredded finely
• 1  carrots chopped
• 1 rib celery chopped
• 1.5 cups cooking wine dry white
• 0.3 cup olive oil extra virgin 
• 6 tablespoons olive oil extra virgin 
• 3 tablespoons thyme leaves dried fresh chopped
• 4  garlic cloves peeled thinly sliced
• 2 bunches marjoram 
• 1  onion spanish chopped
• 1 medium onion red chopped
• 6  sage leaves 
• 4 servings salt to taste
• 1 large veal shin whole

Equipment

• sauce pan
• oven
• dutch oven

Directions

1. Rinse and dry veal shanks. Season aggressively with salt and pepper.
2. In a Dutch oven large enough to hold just the whole shank, heat the olive oil until just smoking.
3. Place the shank in the Dutch oven and brown evenly on all sides.
4. 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.
5. Add the wine, tomato sauce and anchovies and bring to a boil.
6. 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.
7. Remove and serve with broccoli or spinach.
8. Sprinkle with the remaining marjoram leaves and serve.
9. In a 3-quart saucepan, heat the olive oil over medium heat.
10. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
11. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
12. 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.