Braised Veal Shank with porcini mushrooms

By á-2953

Ingredients

• 1 ounce dried porcini mushrooms
• 2 cups of hot water
• 4 tablespoons olive oil
• 2 large onions
• 2 gloves of garlic,chopped
• 2 teaspoons dried rosemary
• 2 bay leaves
• 1 pound button mushrooms, sliced
• 3 large red-skinned potatoes (cut into thick slices)
• 6 1-inch thick veal shanks
• salt and pepper
• all purpose flour
• 1 cup dry white wine
• 1 1/2 cups canned beef broth
• 2 tablespoons of fresh lemon juice
• 1 10-ounce package frozen peas thawed
• 3 tablespoons of fresh parsley
• 1 tablespoon chopped lemon peel

Details

Adapted from martaperrone.com

Preparation

Step 1

Place porcini in bowl, pour water over and let stand till soft (30 minutes). Drain , reserve liquid and chop.

Preheat oven to 350 degrees. Heat 2 tablespoons oil in heavy large Dutch oven over medium-high heat. Add onions, garlic, rosemary and bay leaves - saute till tender (10 minutes) add fresh/dried mushrooms & potatoes cook (4 minutes)
Heat 2 tablespoons oil in heavy large skillet over high heat. Season veal with salt/pepper. Coat with flour. Add to skillet; brown well (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 (3 minutes). Add to Dutch Oven. Add Porcini soaking liquid. Add broth and juice. Bring to boil.

Cover and place in oven to bake until veal is tender (1 hour and 15 minutes)
Uncover stew -cook over medium heat until - discard bay leaves and add peas - cook until heated through
Make Gremolata: mix parsley, lemon peel, garlic in bowl. Top stew with parsley mixture and serve.