Stinco Di Vitello with Marjoram
Try this Stinco Di Vitello with Marjoram recipe, or contribute your own. "Broccoli" and "Italian" are two of the tags cooks chose for Stinco Di Vitello with Marjoram.
Yield: 4 servings Ready in 1 hours
Cuisine: AmericanMain Ingredient:
favorite of 0 people 0 people want to try
|1 1/2 cDry white wine|
|6 tbVirgin olive oil|
|1 lgVeal shank; uncut|
|Salt; to taste|
|1 mdRed onion; chopped 1/2" dice|
|1 Celery rib; cut into 1/2"|
|4 Anchovy fillets; rinsed and|
|1 Recipe broccoli with garlic|
|Black Pepper; freshly ground|
|1 Carrot; cut into 1/4"|
|1 cBasic tomato sauce; see *|
|6 Sage leaves|
Stinco Di Vitello with Marjoram Preparation
* 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 Converted by MM_Buster v2.0n.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Stinco Di Vitello with Marjoram. Be the first to review it!
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven