| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Veal shin, whole, uncut |
| 6 |
tb |
Virgin olive oil |
| 1 |
md |
Red onion, in 1/2"dice |
| 1 |
|
Carrot, in 1/4" rounds |
| 1 |
|
Rib celery, into 1/2" pieces |
| 6 |
|
Sage leaves |
| 1 |
bn |
Marjoram |
| 1 1/2 |
c |
Dry white wine |
| 1 |
c |
Basic tomato sauce |
| 4 |
|
Anchovy fillets, rinsed and dried |
INSTRUCTIONS
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 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 F for same amount of time, or until fork tender. Remove and serve
with broccoli or spinach. Garnish with anchovy fillets.
Yield: 4 servings
Recipe by: Molto Mario
Posted to MC-Recipe Digest V1 #488 by Sue <suechef@sover.net> on Feb 28,
1997.
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”