Braised Veal Shanks

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Braised Veal Shanks

4 pounds Veal shank; cut in equal
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

Instructions:

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, sauté 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 375ºF. 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. Per serving: 1331 Calories (kcal); 83g Total Fat; (58% calories from fat); 101g Protein; 33g Carbohydrate; 354mg Cholesterol; 2684mg Sodium Food Exchanges: 1 Grain(Starch); 13 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 13 1/2 Fat; 0 Other Carbohydrates

Recipe by: Carlucci on Halsted Street, Chicago Converted by MM_Buster v2.0n.