Veal Shanks On Mushroom Ragu

• 3 tbsp butter
• 4 None veal shanks (about 2 lbs)
• 2 cloves garlic, crushed
• 1 tbsp fresh rosemary leaves
• 1/2 cup port
• 1 cup beef stock
• None None FOR THE MUSHROOM RAGU
• 3 tbsp butter
• 2 cloves garlic, crushed
• 1 None portobello mushroom, thickly sliced
• 7 oz cremini mushrooms, trimmed
• 7 oz shiitake mushrooms, thickly sliced
• 1 None red pepper, thickly sliced
• 1 None green pepper, thickly sliced
• 1/2 cup beef stock
• 2 tbsp port

1. Preheat the oven to 325u0b0F.
2. Melt the butter in a Dutch oven on high heat. Cook the veal until browned on both sides. Add the garlic, rosemary, port and stock. Cover. Cook in oven for 2 1/2 hours.
3. Meanwhile, for the mushroom ragu, melt the butter in a large skillet on high heat. Cook the garlic, mushrooms and peppers, stirring, until the vegetables are lightly browned and tender. Stir in the stock and port. Reduce heat to medium-low; cook, covered, for 30 mins.
4. Divide the veal and ragu among 4 serving dishes. Serve with soft polenta, if desired.

butter, veal, garlic, rosemary, port, beef stock, mushroom ragu, butter, garlic, portobello mushroom, cremini mushrooms, shiitake mushrooms, red pepper, green pepper, beef stock, port

Taken from recipes-plus.com/api/v2.0/recipes/37445 (may not work)