Name: Braised Veal Shanks with Porcini And Potatoes
Ingredients: 1 oz Dried porcini mushrooms; 2 c Hot water; 4 tb Olive oil; 2 lg Onions; chopped; 2 Garlic cloves; chopped; 2 ts Dried rosemary; 2 Bay leaves; 1 lb Button mushrooms; sliced; 3 lg Red-skinned potatoes; cut into; ; 1/2-inch-thick; ; slices; 6 Veal shanks; (1-inch-thick); All purpose flour; 1 c Dry white wine; 1 1/2 c Canned beef broth; 2 tb Fresh lemon juice; 1 pk Frozen peas; thawed (10-ounce); 3 tb Chopped fresh parsley; 1 tb Chopped lemon peel

CATEGORY	CUISINE	TAG	YIELD
Meats	Dutch	March 1995	1	servings

INGREDIENTS

1	oz	Dried porcini mushrooms
2	c	Hot water
4	tb	Olive oil
2	lg	Onions; chopped
2		Garlic cloves; chopped
2	ts	Dried rosemary
2		Bay leaves
1	lb	Button mushrooms; sliced
3	lg	Red-skinned potatoes; cut into
		; 1/2-inch-thick
		; slices
6		Veal shanks; (1-inch-thick)
		All purpose flour
1	c	Dry white wine
1 1/2	c	Canned beef broth
2	tb	Fresh lemon juice
1	pk	Frozen peas; thawed (10-ounce)
3	tb	Chopped fresh parsley
1	tb	Chopped lemon peel

INSTRUCTIONS

Place porcini in bowl. Pour water over; let stand until soft, about 30
minutes. Drain, reserving liquid. Chop porcini.
Preheat oven to 350F. Heat 2 tablespoons oil in heavy large Dutch
oven over medium-high heat. Add onions, garlic, rosemary and bay
leaves; saute until tender, about 10 minutes. Add fresh and dried
mushrooms and potatoes; cook 4 minutes, stirring occasionally.
Heat 2 tablespoons oil in heavy large skillet over high heat. Season
veal with salt and pepper. Coat with flour. Add to skillet; brown
well, about 4 minutes per side. Place atop vegetables in Dutch oven.
Add wine to skillet; bring to boil, stirring up any browned bits.
Boil until liquid is reduced by half, about 3 minutes. Add to Dutch
oven. Add porcini soaking liquid, leaving any sediment behind. Add
broth and juice. Bring to boil. Cover, place in oven and bake until
veal is tender, about 1 hour 15 minutes. (Can be made 1 day ahead.
Cover; chill.)
Uncover stew; cook over medium-high heat until liquid is thickened,
stirring occasionally, about 15 minutes. Season with salt and pepper.
Discard bay leaves. Add peas; cook until heated through.
Mix parsley and lemon peel in bowl. Top stew with parsley mixture and
serve.
Serves 4.
Bon Appetit March 1995
Converted by MC_Buster.
Per serving: 998 Calories (kcal); 57g Total Fat; (56% calories from
fat); 18g Protein; 81g Carbohydrate; 0mg Cholesterol; 144mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 12 1/2 Vegetable; 0
Fruit;
11    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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