| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Italian1 | 4 | servings | |
INGREDIENTS
| 4 | lb | Veal shank; cut in equal pieces |
| 1 | pn | Salt; to taste |
| 1 | pn | Black pepper; to taste |
| 1/2 | c | Flour |
| 1 1/4 | c | Olive oil |
| 1 | lb | Onions; diced |
| 1 | c | Carrots; diced |
| 1 | c | Celery; diced |
| 3 | Sprigs rosemary; 1-1/2" long | |
| 5 | Cloves garlic | |
| 1/2 | oz | Dried porcini mushrooms |
| 1 | c | Warm water |
| 1 1/4 | c | White wine |
| 2 | qt | 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 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. 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.
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