Braised Veal Shank with Marjoram: Stinco di Vitello Recipe

Name: Braised Veal Shank with Marjoram: Stinco di Vitello
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large whole veal shin, uncut; 6 tablespoons extra virgin olive oil; 1 medium red onion, chopped into 1/2-inch dice; 1 carrot, chopped into 1/4-inch rounds; 1 rib celery, chopped into 1/2-inch pieces; 6 sage leaves; 2 bunches marjoram; 1 1/2 cups dry white wine; 1 cup basic tomato sauce, recipe follows; 4 anchovy fillets, rinsed and dried; 1/4 cup extra virgin olive oil; 1 Spanish onion, chopped in 1/4-inch dice; 4 garlic cloves, peeled and thinly sliced; 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried; 1/2 medium carrot, finely shredded; 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved; Salt, to taste

Servings: persons

1 large whole veal shin, uncut
6 tablespoons extra virgin olive oil
1 medium red onion, chopped into 1/2-inch dice
1 carrot, chopped into 1/4-inch rounds
1 rib celery, chopped into 1/2-inch pieces
6 sage leaves
2 bunches marjoram
1 1/2 cups dry white wine
1 cup basic tomato sauce, recipe follows
4 anchovy fillets, rinsed and dried
1/4 cup extra virgin olive oil
1 Spanish onion, chopped in 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt, to taste

1
Rinse and dry veal shanks.
2
Season aggressively with salt and pepper.
3
In a Dutch oven large enough to hold just the whole shank, heat the olive oil until just smoking.
4
Place the shank in the Dutch oven and brown evenly on all sides.
5
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.
6
Add the wine, tomato sauce and anchovies and bring to a boil.
7
Add the shank and return to the boil.
8
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.
9
Remove and serve with broccoli or spinach.
10
Sprinkle with the remaining marjoram leaves and serve.
11
In a 3-quart saucepan, heat the olive oil over medium heat.
12
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
13
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
14
Add the tomatoes and juice and bring to a boil, stirring often.
15
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
16
Season with salt and serve.
17
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

548

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 large whole veal shin, uncut, 6 tablespoons extra virgin olive oil, 1 medium red onion, chopped into 1/2-inch dice, 1 carrot, chopped into 1/4-inch rounds, and more.

Yes, Braised Veal Shank with Marjoram: Stinco di Vitello falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Veal Shank with Marjoram: Stinco di Vitello

How did you like this recipe?

Frequently Asked Questions