Veal Shanks Forestiere

• 1/2 pkg. dried porcini mushrooms
• 4 veal shanks (about 1 to 2-inches thick)
• 1/2 c. finely chopped carrots
• 1/2 c. finely chopped celery
• 1 c. finely chopped onion
• 4 Tbsp. butter
• 2 garlic cloves, finely chopped
• 4 Tbsp. olive oil
• 2 bay leaves
• 1/2 tsp. dried thyme
• 1/2 tsp. dried basil
• 1 c. canned beef broth
• 1/2 c. white wine
• 4 Tbsp. tomato paste

1. Place the dried porcini in warm water (about 1 cup).
2. Melt the butter in large frypan and stir-cook the carrots, celery, garlic and onion (7 to 10 minutes).
3. Remove from heat and scrape the cooked vegetables into an ovenproof casserole that will comfortably hold the veal shanks.
4. Now proceed to cook shanks. Heat olive oil in large frypan and cook shanks until crusty brown. Remove and place browned shanks on top of the cooked vegetables in the casserole.
5. Now over high heat, add the wine
6. and broth to pan in which the veal was cooked.
7. Bring to boil and add to casserole.
8. Now add all remaining ingredients plus the liquid only from porcinis, reserving mushrooms.
9. Place casserole in oven (middle) at 350u0b0 for 1 hour.
10. Remove veal.
11. Run the remaining sauce in blender or processor.
12. Add mushrooms; pour over veal. Serve with buttered noodles.

porcini mushrooms, veal, carrots, celery, onion, butter, garlic, olive oil, bay leaves, thyme, basil, beef broth, white wine, tomato paste

Taken from www.cookbooks.com/Recipe-Details.aspx?id=815384 (may not work)