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Braised Veal Shank With Marjoram

Nutrition per serving    (USDA % daily values)
CAL
680
FAT
125%
CHOL
49%
SOD
54%

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Ingredients for 4 servings

1 cup basic tomato sauce, recipe follows

Salt, to taste

6 sage leaves

2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved

1 Spanish onion, chopped in 1/4-inch dice

1 carrot, chopped into 1/4-inch rounds

4 garlic cloves, peeled and thinly sliced

1 large whole veal shin, uncut

3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried

1 medium red onion, chopped into 1/2-inch dice

4 anchovy fillets, rinsed and dried

1 1/2 cups dry white wine

1/2 medium carrot, finely shredded

6 tablespoons extra virgin olive oil

1 rib celery, chopped into 1/2-inch pieces

2 bunches marjoram

1/4 cup extra virgin olive oil

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