Yield: 4 servings
|4 pounds||Veal shank -- cut in equal|
|1 pinch||Salt -- to taste|
|1 pinch||Black pepper -- to taste|
|1¼ cup||Olive oil|
|1 pounds||Onions -- diced|
|1 cup||Carrots -- diced|
|1 cup||Celery -- diced|
|3||Sprigs Rosemary -- 1-1/2"|
|½ ounce||Dried porcini mushrooms|
|1 cup||Warm water|
|1¼ cup||White wine|
|2 quarts||Veal stock|
STEP ONE: Prepare Porcini Mushrooms-- Reconstitute porcini mushrooms in 1 cup warm water, then drain--reserving liquid--and dice fine.
STEP TWO: Season veal shank with salt and pepper. Dust with flour. In an ovenproof pan, brown veal in hot olive oil until golden. Remove veal from pan. Add next 5 ingredients to pan, saute until browned.
Add reserved mushroom liquid and wine to vegetables and reduce liquid by one-half. Add mushrooms and veal stock. Bring to a boil. Cover with foil and bake in a preheated 375-degree F oven approximately 2 hours. Remove meat from juice. Keep warm. Reduce juice by one-half and pour over veal. Serve with Risotto Milanese on the side.
Recipe By : Carlucci on Halsted Street, Chicago From: Marjorie Scofield Date: 10-08-95 (03:29) (160) Fido: Recipes