Preheat the oven to 350°. Heat 1/4 cup of the vegetable oil in a large skillet. Season the veal shanks with salt and pepper and brown them in the skillet over moderately high heat, about 8 minutes per side; transfer to a platter.
Reduce the heat to moderately low and add the remaining 2 tablespoons of oil. Add the carrots, onion, tomato paste and garlic and cook, stirring, until the onion is just soft, about 3 minutes. Return the veal and add the wine, dried marjoram and 2 cups of water. Cover and bring to a boil, then cook in the oven for about 2 hours, or until very tender.
Transfer the veal and vegetables to a large shallow bowl, cover and keep warm. Boil the liquid in the skillet over high heat until reduced to 2 cups, about 15 minutes. Add the fresh marjoram and kale and cook until the kale is tender, about 2 minutes. Pour the sauce over the veal and serve with the potatoes.
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