Braised Veal Shank with Marjoram: Stinco di Vitello

Ingredients

• 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
• 1/4 cup extra virgin olive oil
• 1 Spanish onion, chopped in 1/4-inch dice
• 4 garlic cloves, peeled and thinly sliced
• 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
• 1/2 medium carrot, finely shredded
• 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
• Salt, to taste

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