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Ingredients

Serves 4

• 3 tablespoons vegetable oil
• 1/4 cup all-purpose flour
• 2 tablespoons salt
• 2 teaspoons freshly ground black pepper
• 4 veal shanks, tied to secure meat to bone
• 1 cup dried porcini mushrooms
• 1 dried bay leaf
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme
• 3 fresh sage leaves
• 3 fresh sprigs flat-leaf parsley
• Zest of half a lemon, cut into long strips, pith removed
• 10 whole black peppercorns
• 2 medium carrots, peeled and chopped into 1/4-inch pieces
• 1 stalk celery, chopped into 1/4-inch pieces
• 1 medium onion, cut into 1/4-inch pieces
• 2 canned plum tomatoes, crushed
• 1 1/4 cups dry white wine
• 1 1/2 cups Homemade Beef Stock

Description

Ask Your Butcher For Four Veal Shanks Of Similar Size, Each Of Them Tied So The Meat Is Secured To The Bone. The Initial Searing Of The Meat Is Essential To The Outcome Of This Dish. Take Your Time, And Don\'t Let The Pieces Touch In The Pan While You\'re

Martha Stewart