Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Veal shank -- cut in equal 1 c Celery -- diced
Pieces 3 Sprigs Rosemary -- 1-1/2"
1 pn Salt -- to taste Long
1 pn Black pepper -- to taste 5 Cloves Garlic
1/2 c Flour 1/2 oz Dried porcini mushrooms
1 1/4 c Olive oil 1 c Warm water
1 lb Onions -- diced 1 1/4 c White wine
1 c Carrots -- diced 2 qt 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 Milanese on the side.

Recipe By : Carlucci on Halsted Street, Chicago

From: Marjorie Scofield Date: 10-08-95 (03:29) (160)
Fido: Recipes

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