Veal Shanks Forestiere

Directions

1. 1
   Place the dried porcini in warm water (about 1 cup).
2. 2
   Melt the butter in large frypan and stir-cook the carrots, celery, garlic and onion (7 to 10 minutes).
3. 3
   Remove from heat and scrape the cooked vegetables into an ovenproof casserole that will comfortably hold the veal shanks.
4. 4
   Now proceed to cook shanks. Heat olive oil in large frypan and cook shanks until crusty brown. Remove and place browned shanks on top of the cooked vegetables in the casserole.
5. 5
   Now over high heat, add the wine
6. 6
   and broth to pan in which the veal was cooked.
7. 7
   Bring to boil and add to casserole.
8. 8
   Now add all remaining ingredients plus the liquid only from porcinis, reserving mushrooms.
9. 9
   Place casserole in oven (middle) at 350° for 1 hour.
10. 10
    Remove veal.
11. 11
    Run the remaining sauce in blender or processor.
12. 12
    Add mushrooms; pour over veal. Serve with buttered noodles.