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
Rinse and dry veal shanks. Season aggressively with salt and pepper.
Method of Preparation:
1. In a pot oven large enough to hold just the whole shank, heat the olive oil until just smoking. Place the shank (marrow face up) in the pot and brown evenly on all sides. Remove the shank to a plate and place the onions, celery, carrot, sage and 1 bunch marjoram in the pot and cook until softened, about 10 minutes.
2. Add the wine, tomato sauce and anchovies and bring to a boil. Add the shank and return to the boil. 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. Remove and serve with broccoli or spinach. Sprinkle with the remaining marjoram leaves and serve.