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Braised Veal ShanksRecipe : Braised Veal Shanks
Procedure :
4 pounds veal shank -- cut in equal pieces 1 pinch salt -- to taste 1 pinch black pepper -- to taste 1/2 cup flour 1 1/4 cups olive oil 1 pound onions -- diced 1 cup carrots -- diced 1 cup celery -- diced 3 sprigs rosemary -- 1-1/2" long 5 cloves garlic 1/2 ounce dried porcini mushrooms 1 cup warm water 1 1/4 cups 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 on the side. |
