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.