Braised Veal Shanks

• 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.