Ingredients
- 5 garlic (cloves)
- 3 sprigs rosemary
- 1/2 long
- 2 quarts veal stock
- 4 pounds veal shank in equal (cut pieces)
- 1 1/4 cups wine (white)
- 1 1/4 cups olive oil
- 1 cup warm water
- 1 pound onions (diced)
- 1 cup carrots (diced)
- 1 cup celery (diced)
- 1/2 cup flour
- 1/2 ounce porcini mushrooms (dried)
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.
