Braised Veal Shanks

4 lb Veal shank; cut in equal pieces
1 pn Salt; to taste
1 pn Black pepper; to taste
1/2 c Flour 1 1/4 c Olive oil
1 lb Onions; diced
1 c Carrots; diced
1 c Celery; diced
3 Sprigs rosemary; 1-1/2" long
5 Cloves garlic
1/2 oz Dried porcini mushrooms
1 c Warm water
1 1/4 c White wine
2 qt 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, sauté‚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 375F 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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