Braised Veal Shanks

Recipe Ingredients

4 lbs	1816g / 64oz	Veal shank - cut in equal pieces
1		Salt - to taste
1		Black pepper - to taste
1/2 cup	31g / 1.1oz	Flour
1 1/4 cups	296ml	Olive oil
1 lb	454g / 16oz	Onions - diced
1 cup	110g / 3.9oz	Carrots - diced
1 cup	110g / 3.9oz	Celery - diced
3 sections		Rosemary - 1-1/2" long
5		Garlic
1/2 oz	14g	Dried porcini mushrooms
1 cup	237ml	Warm water
1 1/4 cups	296ml	White wine
2		Veal stock

Recipe 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, sauteeuntil 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 375F 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.

Source:
Carlucci on Halsted Street, Chicago

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5 (2 votes)

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