| 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
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