1. In small bowl, combine dried mushrooms and hot water. 2. Allow mushrooms to reconstitute, making sure to save the liquid! 3. Season veal with salt and pepper, then dredge in flour, shaking off excess. 4. Heat oil over medium high heat in deep skillet, and brown veal shanks on both sides, adding more oil as needed. 5. Remove veal from pan, add diced vegetables and mushrooms, cook for for 5-10 minutes or until browned, adding more oil if needed. 6. Return veal to pan, add wine and reduce for 5 minutes. 7. Be sure to scrape up any brown bits off the bottom of the pan--that's where the flavor is! 8. Add mushroom water, tomato sauce, and chicken broth. 9. Simmer on very low heat for at least 45 minutes, or bake at 325 degrees for 1 and 1/2 hours, or until veal is fork tender. 10. Serve over creamy polenta, rice, mashed potatoes, or egg noodles. ---------------------------------------------------------------------------
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Ingredients
