Braised Veal Shanks with Porcini Mushrooms
1 ounce dried porcini mushrooms
¾ cup all-purpose flour
½ stick unsalted butter
4 veal shank cuts, 1½ pounds total
½ cup dry white wine (preferably Italian)
1 small white onion, finely chopped
2 carrots, chopped
2 tablespoons tomato sauce
2 cups beef broth
Gremolata Seasoning (see sidebar below)
Delicate porcini mushrooms add an earthy flavor to the braised veal. Serve with Classic Risotto (page 81) for a complete meal.
Reconstitute the porcini mushrooms by soaking in water for 20 minutes. (Make sure the mushrooms are completely covered.) Remove the mushrooms, drain thoroughly, and chop.
Spread out the flour on a piece of wax or parchment paper. Dredge the veal in the flour. Melt the unsalted butter in a large frying pan. Add the veal and sear over high heat, until browned on both sides. Remove the veal to a large shallow baking dish.
Deglaze the pan by heating ¼ cup of the dry white wine on medium-high heat, using a spatula to scrape up any browned bits. Reduce the heat to medium, and add the chopped onion, carrots, and the porcini mushrooms. Stir in the tomato sauce. Heat through, and add the remaining ¼ cup of wine and the beef broth.
Return the veal to the pan. Reduce the heat and simmer the veal and sauce, covered, for about 1½ hours, until the meat is tender and cooked through. (The meat should be so tender that it is almost falling off the bone.) Add more beef broth or water if necessary.
While the veal is cooking, prepare the Gremolada seasoning. To serve the veal, place the shanks on a platter, spoon the sauce over them, and sprinkle with the seasoning.
To make the seasoning, combine 3 minced cloves garlic, finely grated zest of 2 lemons, 2 rosemary sprigs, and 2 tablespoons chopped fresh Italian parsley.