Veal Ragout With Shiitake Mushroom

• 2 ounces dried shiitake (Oriental black) mushrooms
• 1 1/2 cups warm water
• 3 tablespoons olive oil
• 2 pounds lean veal shoulder, in 1-inch cubes
• 1/2 cup finely chopped fresh fennel
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped carrots
• 2 cloves garlic, minced
• 23 cup finely chopped fresh or well-drained canned plum tomatoes
• 1 cup dry red wine
• 1/2 teaspoon dried sage
• Salt and freshly ground black pepper
• 1 1/2 to 2 tablespoons tomato paste
• 2 tablespoons coarsely chopped Italian parsley leaves

1. Place mushrooms in a bowl, cover with warm water and allow to soak 30 to 40 minutes, until softened.
2. Heat oil in a heavy casserole.
3. Add veal and brown lightly on all sides.
4. Remove veal from the pan.
5. Add fennel, onion and carrots to the casserole and saute over medium heat until tender.
6. Stir in the garlic and cook a few seconds.
7. Stir in the tomatoes and wine.
8. Bring to a simmer and season with sage, salt and pepper.
9. Return the veal to the casserole.
10. Drain mushrooms, reserving the liquid.
11. Cut off any tough stems.
12. Add mushrooms and reserve liquid to the casserole.
13. Cover and simmer over low heat until the veal is tender, about one-and-a-half hours.
14. Taste for seasonings.
15. Stir in enough of the tomato paste to lightly thicken the sauce.
16. Continue cooking, uncovered, 15 minutes longer, then check seasonings again.
17. Transfer to a serving dish and garnish with chopped parsley.

shiitake, water, olive oil, lean veal shoulder, fresh fennel, onion, carrots, garlic, tomatoes, red wine, sage, salt, tomato paste, italian parsley

Taken from cooking.nytimes.com/recipes/2605 (may not work)