| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Italian5 |
4 |
servings |
INGREDIENTS
| 1 |
lg |
Veal shank; uncut |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 6 |
tb |
Virgin olive oil |
| 1 |
md |
Red onion; chopped 1/2" dice |
| 1 |
|
Carrot; cut into 1/4" |
|
|
; rounds |
| 1 |
|
Celery rib; cut into 1/2" |
|
|
; pieces |
| 6 |
|
Sage leaves |
| 1 |
bn |
Marjoram |
| 1 1/2 |
c |
Dry white wine |
| 1 |
c |
Basic tomato sauce; see * note |
| 1 |
|
Recipe broccoli with garlic and frascati; see * note |
| 4 |
|
Anchovy fillets; rinsed and dried |
INSTRUCTIONS
* 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)
Per serving: 340 Calories (kcal); 23g Total Fat; (71% calories from fat);
14g Protein; 7g Carbohydrate; 48mg Cholesterol; 203mg Sodium Food
Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates
Recipe by: Mario Batali
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