Braised Veal Shanks

Ingredients

4 pounds veal shank in equal
1/2 cup flour
1 1/4 cups olive oil
1 pound onions
1 cup carrots
1 cup celery
3 sprigs rosemary
1/2 long
5 garlic
1/2 ounce porcini mushrooms
1 cup warm water
1 1/4 cups wine
2 quarts veal stock

Instructions

STEP ONE: Prepare Porcini Mushrooms-Reconstitute porcini mushrooms in 1 cup warm water, then drain--reserving liquid--and dice fine.

STEP TWO: 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 onehalf and pour over veal. Serve with risotto on the side.