Braised Veal Shanks
Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4
 

Ingredients:

4 pounds veal shank -- cut in equal pieces
1 dash salt -- to taste
1 dash black pepper -- to taste
1/2 cup flour
1 1/4 cups olive oil
1 pound onions -- diced
1 cup carrots -- diced
1 cup celery -- diced
3 sprigs rosemary -- 1-1/2 inch long
5 cloves garlic
1/2 ounce dried porcini mushrooms
1 cup warm water
1 1/4 cups white wine
2 quarts veal stock
 

Preparation:

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, sauté‚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 375F 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.