Braised Veal Shanks Recipe

• 4 lb veal shank, cut in equal pcs
• 1 pch salt, to taste
• 1 pch black pepper, to taste
• 1/2 c. flour
• 1 1/4 c. extra virgin olive oil
• 1 lb onions, diced
• 1 c. carrots, diced
• 1 c. celery, diced
• 3 sprg rosemary, 1-1/2" long
• 5 x cloves garlic
• 1/2 ounce dry porcini mushrooms
• 1 c. hot water
• 1 1/4 c. white wine
• 2 quart veal stock

1. STEP ONE: Prepare Porcini Mushrooms- Reconstitute porcini mushrooms in 1 c. hot water, then drain-reserving liquid-and dice fine.
2. STEP TWO: Season veal shank with salt and pepper.
3. Dust with flour.
4. In an ovenproof pan, brown veal in warm extra virgin olive oil till golden brown.
5. Remove veal from pan.
6. Add in next 5 ingredients to pan, sauteeuntil browned.
7. Add in reserved mushroom liquid and wine to vegetables and reduce liquid by one-half.
8. Add in mushrooms and veal stock.
9. Bring to a boil.
10. Cover with foil and bake in a preheated 375F oven approximately 2 hrs.
11. Remove meat from juice.
12. Keep hot.
13. Reduce juice by one-half and pour over veal.
14. Serve with risotto on the side.

veal shank, salt, black pepper, flour, extra virgin olive oil, onions, carrots, celery, rosemary, garlic, porcini mushrooms, water, white wine, veal

Taken from cookeatshare.com/recipes/braised-veal-shanks-90867 (may not work)