Braised Veal Shanks

3 hours Prep: 30 minutes Cook: 2 hours

1487 calories per serving view nutrition facts

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4	pounds	veal	shank, cut in equal pieces
1	pinch	salt	to taste
1	pinch	black pepper	to taste
1/2	cup	flour, all-purpose
1 1/4	cups	olive oil
1	pound	onions	diced
1	cup	carrots	diced
1	cup	celery	diced
3	sprigs	rosemary leaves
5	cloves	garlic
1/2	ounce	mushrooms, porcini	dried
1	cup	water	warm
1 1/4	cups	white wine
2	quarts	beef stock	prefer veal stock if possible

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 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.

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Serving Size 779g

Amount per Serving

Calories 1487 66% of calories from fat