Ingredients
- 4 center-cut veal shanks
- 4 Coarse salt
- 4 Freshly ground black pepper
- 4 All-purpose flour
- 3/4 cup olive oil
- 2 stalk celery
- 1 stalk large spanish onion
- 1 stalk large leek
- 1 stalk carrot
- 8 clove garlic
- 1 tablespoon green peppercorns
- 2 tablespoon bay leaves
- 1 cup dry white wine
- 33/50 cup dried porcini mushrooms
- 1 quart store-bought reduced-sodium chicken broth (or homemade chicken stock)
- 1 cup crème fraîche
- 2 tablespoon fresh chives
Preparation
Baking Directions:
Preheat the oven to 350° F.
Season the veal shanks liberally on all sides with salt and pepper.
Dredge the veal shanks in flour to coat them all over, pressing down a bit to ensure that the flour adheres to the meat.
Shake off any excess flour.
Heat the olive oil in a large ovenproof pot over medium high heat until hot but not smoking.
Add the veal shanks to the pot and brown well on all sides, 3 to 4 minutes per side.
(Kitchen tongs are ideal for turning the shanks.)
Transfer the shanks to a plate and set aside.
Add the celery, onion, leek, carrot, garlic, peppercorns, and bay leaves to the pot.
Cook, stirring often and scraping up any browned bits stuck to the bottom of the pot, until the vegetables are softened but not browned, about 7 minutes.
Add the wine, bring to a boil over high heat, and cook, stirring, until nearly completely evaporated, 3 to 4 minutes.
Stir in the porcini.
Add the chicken broth and bring to a boil, skimming any scum that rises to the surface.
Return the shanks to the pot and transfer the pot to the oven.
Braise until the shanks are fork-tender, 2 to 2-1/2 hours.
Every half hour, give the shanks a half-turn and check to be sure the liquid is simmering very gently; if it is bubbling rapidly, lower the oven temperature to 325° F.
Transfer the shanks to a cutting board; snip off and discard the kitchen string.
Cover them with aluminum foil to keep warm while you prepare the sauce.
Strain the sauce through a colander set over a large bowl.
Discard the vegetables.
You should have approximately 1 cup of slightly thickened, richly flavored sauce.
If you have any more, return it to the pot, bring to a boil over high heat, and reduce to thicken further and concentrate the flavors.
Season with salt and pepper.
If not serving immediately, let the sauce cool, cover it, and refrigerate it for up to 2 days.
Wrap each shank in plastic wrap and refrigerate them as well.
Reheat the meat on a rimmed baking sheet under the broiler, and the sauce over low heat on the stovetop before proceeding.
Whisk the crème fraîche and chives into the sauce.
To serve, placed 1 veal shank in the center of each of 4 dinner plates, and spoon some sauce over and around the shanks.
