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Braised Veal Shanks
4 lb veal shank,cut in equal pieces
1 pn salt,to taste
1 pn black pepper,to taste
1/2 c flour
1 1/4 c olive oil
1 lb onions,diced
1 c carrots,diced
1 c celery,diced
3 sprigs rosemary,1-1/2" long
5 cloves garlic
1/2 oz porcini mushrooms,Dried
1 c water,Warm
1 1/4 c white wine
2 qt veal stock
Prepare Porcini Mushrooms--
Reconstitute porcini mushrooms in 1 cup warm water, then drain--reserving liquid--and dice fine.
Season veal shank with salt and pepper. Dust with flour. In an ovenproof pan, brown veal in hot olive oil until golden. Remove veal from pan.
Add next 5 ingredients to pan, saute until browned. Add reserved mushroom liquid and wine to vegetables and reduce liquid by one-half. Add mushrooms and veal stock. Bring to a boil. Cover with foil and bake in a preheated 375-degree F oven approximately 2 hours. Remove meat from juice. Keep warm. Reduce juice by one-half and pour over veal. Serve with risotto on the side.
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