Braised veal shanks

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

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