Braised veal shanks
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Veal shank -- cut in equal |
| Pieces | ||
| 1 | pinch | Salt -- to taste |
| 1 | pinch | Black pepper -- to taste |
| ½ | cup | Flour |
| 1¼ | cup | Olive oil |
| 1 | pounds | Onions -- diced |
| 1 | cup | Carrots -- diced |
| 1 | cup | Celery -- diced |
| 3 | Sprigs Rosemary -- 1-1/2\" | |
| Long | ||
| 5 | Cloves Garlic | |
| ½ | ounce | Dried porcini mushrooms |
| 1 | cup | Warm water |
| 1¼ | cup | White wine |
| 2 | quarts | Veal stock |
Directions
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