Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        veal shank -- cut in equal pieces
   1      pinch         salt -- to taste
   1      pinch         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" 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.