*  Exported from  MasterCook  *
 
                            Braised Veal Shanks
 
 Recipe By     : Carlucci on Halsted Street, Chicago
 Serving Size  : 4    Preparation Time :3:00
 Categories    : Italian Dishes                   Veal Dishes
                 Continental Classics
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      pounds        veal shank -- cut in equal pieces
    1      pinch         salt -- to taste
    1      pinch         black pepper -- to taste
      1/2  cup           flour
    1 1/4  cups          olive oil
    1      pound         onions -- diced
    1      cup           carrots -- diced
    1      cup           celery -- diced
    3      sprigs        rosemary -- 1-1/2″ long
    5      cloves        garlic
      1/2  ounce         dried porcini mushrooms
    1      cup           warm water
    1 1/4  cups          white wine
    2      quarts        veal stock
 
 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, saute 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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 Suggested Wine: Barbera d'Alba
 Serving Ideas : Serve with Risotto Milanese (see recipe in this cookbook).
 
 
 Nutr. Assoc. : 0 0 0 568 0 999 261 274 1286 620 0 1582 0 0

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