Braised Veal Shanks
Yield
4 servingsPrep
30 minCook
2 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
veal
shank, cut in equal pieces |
|
| 1 | pinch |
salt
to taste |
*
|
| 1 | pinch |
black pepper
to taste |
*
|
| ½ | cup | all-purpose flour |
|
| 1 ¼ | cups | olive oil |
|
| 1 | pound |
onions
diced |
|
| 1 | cup |
carrots
diced |
|
| 1 | cup |
celery
diced |
|
| 3 | sprigs | rosemary leaves |
*
|
| 5 | cloves | garlic |
|
| ½ | ounce |
mushrooms, porcini
dried |
|
| 1 | cup |
water
warm |
|
| 1 ¼ | cups | white wine |
*
|
| 2 | quarts |
beef stock
prefer veal stock if possible |
*
|
Trans-fat Free, Good source of fiber
Directions
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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