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
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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).
