Name: Braised Veal Shanks with Porcini and Potatoes
Yield: Serves 4
Ingredients: 1 ounce dried porcini mushrooms; 2 cups hot water; 4 tablespoons olive oil; 2 large onions, chopped; 2 garlic cloves, chopped; 2 teaspoons dried rosemary; 2 bay leaves; 1 pound button mushrooms, sliced; 3 large red-skinned potatoes, cut into 1/2-inch-thick slices; 6 1-inch-thick veal shanks; All purpose flour; 1 cup dry white wine; 1 1/2 cups canned beef broth; 2 tablespoons fresh lemon juice; 1 10-ounce package frozen peas, thawed; 3 tablespoons chopped fresh parsley; 1 tablespoon chopped lemon peel

Recipe information

Yield
Serves 4

Ingredients

1 ounce dried porcini mushrooms

2 cups hot water

4 tablespoons olive oil

2 large onions, chopped

2 garlic cloves, chopped

2 teaspoons dried rosemary

2 bay leaves

1 pound button mushrooms, sliced

3 large red-skinned potatoes, cut into 1/2-inch-thick slices

6 1-inch-thick veal shanks

All purpose flour

1 cup dry white wine

1 1/2 cups canned beef broth

2 tablespoons fresh lemon juice

1 10-ounce package frozen peas, thawed

3 tablespoons chopped fresh parsley

1 tablespoon chopped lemon peel

Preparation

Step 1
Place porcini in bowl. Pour water over; let stand until soft, about 30 minutes. Drain, reserving liquid. Chop porcini.
Step 2
Preheat oven to 350°F. Heat 2 tablespoons oil in heavy large Dutch oven over medium-high heat. Add onions, garlic, rosemary and bay leaves; sauté until tender, about 10 minutes. Add fresh and dried mushrooms and potatoes; cook 4 minutes, stirring occasionally.
Step 3
Heat 2 tablespoons oil in heavy large skillet over high heat. Season veal with salt and pepper. Coat with flour. Add to skillet; brown well, about 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, about 3 minutes. Add to Dutch oven. Add porcini soaking liquid, leaving any sediment behind. Add broth and juice. Bring to boil. Cover, place in oven and bake until veal is tender, about 1 hour 15 minutes. (Can be made 1 day ahead. Cover; chill.)
Step 4
Uncover stew; cook over medium-high heat until liquid is thickened, stirring occasionally, about 15 minutes. Season with salt and pepper. Discard bay leaves. Add peas; cook until heated through.
Step 5
Mix parsley and lemon peel in bowl. Top stew with parsley mixture and serve.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes