Ingredients: |
Ingredients: 6 tbl. olive oil
18 shallots, peeled
1 lb. button mushrooms, thickly sliced
6 garlic cloves, chopped
2 tsp. minced fresh rosemary
6 1/2-inch-thick veal shank pieces (each about 10 ounces)
All purpose flour
3 14 1/2-ounce cans low-salt chicken broth
3/4 ounce dried porcini mushrooms, rinsed
1 15-ounce can diced tomatoes in juice, drained
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Directions: |
Directions:Preheat oven to 350 degrees. Heat 4 tablespoons olive oil in heavy large pot over medium-high heat. Add shallots and saute until shallots begin to brown, about 7 minutes. Using slotted spoon, transfer shallots to plate.
Add sliced mushrooms, garlic, and minced rosemary to pot and saute until mushrooms begin to brown, about 5 minutes. Transfer sliced-mushroom mixture to bowl. Add remaining 2 tbl. oil to pot. Sprinkle veal pieces with salt and pepper. Coat veal pieces with flour. Saute veal in pot until brown, about 5 minutes per side. Transfer veal to another plate. Add 2 tbl. flour to pot and stir until mixture is golden, about 1 minute. Add chicken broth and bring mixture to boil, scraping up browned bits. Return veal and any juices from plate to pot. Add porcini mushrooms, tomatoes, and cooked mushroom mixture to pot; bring to boil.
Cover pot; place in oven. Cook veal mixture 30 minutes. Add shallots. Cover pot and return to oven; cook 30 minutes longer. Uncover pot; cook until veal is tender and sauce thickens, about 20 minutes longer.
(Can be made 1 day ahead. Chill uncovered until cold, at least 2 hours. Cover; chill. Rewarm over medium heat before serving.) Transfer to platter. |
This recipe for Braised Veal Shanks with Mushrooms and Shallots is from