Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 pounds | Veal shank -- cut in equal |
| \N \N | 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 \N | Sprigs Rosemary -- 1-1/2\" |
| \N \N | Long |
| 5 \N | Cloves Garlic |
| 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