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
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|Serving Size: 1 Serving (416g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 735 (86%)|
|Amt Per Serving||% DV|
|Total Fat 81.7g||109 %|
|Saturated Fat 11.4g||57 %|
|Monounsaturated Fat 59.2g|
|Polyunsanturated Fat 8.7g|
|Cholesterol 0mg||0 %|
|Sodium 1290mg||44 %|
|Potassium 892.8mg||23 %|
|Total Carbohydrate 16.5g||5 %|
|Dietary Fiber 4.4g||17 %|
|Sugars, other 12.2g|
|Protein 3.5g||5 %|
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Calories per serving: 853
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