• 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

1. Reconstitute porcini mushrooms in 1 cup warm water
2. Drain (reserving liquid) and dice fine.
3. Season veal shank with salt and pepper. Dust with flour.
4. In an ovenproof pan, brown veal in hot olive oil until golden.
5. Remove veal from pan.
6. Add next 5 ingredients to pan, sauté until browned.
7. Add reserved mushroom liquid and wine to vegetables and reduce liquid by one-half.
8. Add mushrooms and veal stock.
9. Bring to a boil. Cover with foil and bake in a preheated 375-degree F oven approximately 2 hours.
10. Remove meat from juice. Keep warm.
11. Reduce juice by one-half and pour over veal.

Serve in a large bowl with risotto and pan sauce.