Braised Veal Shanks with Porcini and Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
1. Place porcini in bowl. Pour water over; let stand until soft, about 30 minutes. Drain, reserving liquid. Chop porcini.
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.
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.)
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.
5. Mix parsley and lemon peel in bowl. Top stew with parsley mixture and serve.
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