Braised Veal Shanks

• 4 pounds veal shank, cut in equal pieces
• 1 pinch salt to taste
• 1 pinch black pepper to taste
• 1/2 cup flour, all-purpose
• 1 1/4 cups olive oil
• 1 pound onions diced
• 1 cup carrots diced
• 1 cup celery diced
• 3 sprigs rosemary leaves
• 5 cloves garlic
• 1/2 ounce mushrooms, porcini dried
• 1 cup water warm
• 1 1/4 cups white wine
• 2 quarts beef stock prefer veal stock if possible

1. STEP ONE: Prepare Porcini Mushrooms-- Reconstitute porcini mushrooms in 1 cup warm 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 hot olive oil until golden.
5. Remove veal from pan.
6. Add next 5 ingredients to pan, saute until browned.
7. Add reserved mushroom liquid and wine to vegetables and reduce liquid by one-half.
8. Add mushrooms and veal stock.
9. Bring to a boil.
10. Cover with foil and bake in a preheated 375-degree F oven approximately 2 hours.
11. Remove meat from juice.
12. Keep warm.
13. Reduce juice by one-half and pour over veal.
14. Serve with risotto on the side.

veal shank, salt, black pepper, flour, olive oil, onions, carrots, celery, rosemary, garlic, mushrooms, water, white wine, beef stock

Taken from recipeland.com/recipe/v/braised-veal-shanks-34088 (may not work)