Mario Batali: The Italian Kitchen

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Whole Veal Shank with Marjoram

Stinco di Vitello alla Maggiorana

You will not find an entire veal shank wrapped in plastic at your local grocery store, so you will need to speak to a butcher, and you may have to wait a few days for one to come in. But there is no more impressive or tasty cut of braising meat on the planet, and you and your guests will feel the love when you taste it. Sautéed spinach is a good accompaniment to this dish.

Ingredients
  • 6 tablespoons extra-virgin olive oil
  • 1 large whole veal shank (4 to 4½ pounds), rinsed and patted dry
  • salt and freshly ground black pepper
  • 1 medium red onion, cut into ½-inch dice
  • 1 carrot, cut into ¼-inch-thick rounds
  • 1 rib celery, cut into ½-inch-thick slices
  • 1 bunch marjoram, leaves only, with 1 tablespoon reserved
  • 1½ cups dry white wine
  • 1 cup basic tomato sauce
  • 4 anchovy fillets, rinsed and drained
  • 2 tablespoons lemon zest
  • 1 tablespoon parsley, chiffonade
Preparations
  • 1. In a Dutch oven just large enough to hold the whole shank, heat the olive oil over medium heat until just smoking. Season the veal shank liberally with salt and pepper. Place the shank in the pot and brown well on all sides, 20 to 25 minutes. Transfer the shank to a plate.
  • 2. Add the onion, carrot, celery, and marjoram to the pot and cook until the vegetables are softened, about 10 minutes. Add the wine, tomato sauce, and anchovies and bring to a boil. Add the shank and return to a boil, then lower the heat to a simmer, cover tightly, and simmer until fork-tender, about 2 hours.
  • 3. Carefully remove the shank, place in the center of a serving platter, and pour the sauce and vegetables over. Sprinkle with lemon zest, parsley, and the reserved marjoram.
  • Note: You can also braise the veal in a 350°F oven; the timing will be about the same.

Makes 4 servings

Basic Tomato Sauce

Pasta Sfoglia

Ingredients
  • 1⁄4 cup extra-virgin olive oil
  • 1 Spanish onion, cut into 1⁄4-inch dice
  • 4 cloves garlic, thinly sliced
  • 3 tablespoons chopped fresh thyme
  • 1⁄2 medium carrot, finely shredded
  • Two 28-ounce cans whole tomatoes
  • Salt
Preparations

  • 1. In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, 8 to 10 minutes. Add the thyme and carrot and cook until the carrot is quite soft, about 5 minutes.

  • 2. Add the tomatoes, with their juice, and bring to a boil, stirring often. Lower the heat and simmer until as thick as hot cereal, about 30 minutes. Season with salt. The sauce can be refrigerated for up to 1 week or frozen for 6 months .

Makes 4 cups

© 2005 Mario Batali from Molto Italiano
Photograph © Beatriz Da Costa