Sometimes called ‘stinco’ by young children, this dish is a specialty of Trieste, Italy.

1/4 cup of  The Spicy Olive Wild Mushroom & Sage Extra Virgin Olive Oil
1 red onion, chopped
3 veal hind shanks
6 anchovies, drained
4 large cloves garlic
6 sage leaves
1/2 cup of  The Spicy Olive Sherry Balsamic Vinegar
2 c. veal stock or broth

Combine the oil and onion in an oven-safe pot and cook over moderate heat until the onion softens. Add the shanks and turn the heat up to brown thoroughly, about 15 minutes. Remove the shanks and keep them warm.

Remove the charred onions from the pot, add anchovies, garlic and sage to the pot and pour in the Sherry Balsamic Vinegar. Bring all to a boil scraping the browned bits from the bottom of the pot. Return the veal to the pot and braise in the oven at 275 degrees F, for 1 hour. Turn the meat over and cook for another hour, until the meat is very tender.