Braised Veal Shanks

4 lb veal shank, cut in equal pieces
1 pinch salt, to taste
1 pinch black pepper, to taste
1/2 cup flour
1 1/4 cup olive oil
1 lb onions, diced
1 cup carrots, diced
1 cup celery, diced
3 sprig rosemary, 1-1/2-inches long
5 cloves garlic
1/2 oz dried porcini mushrooms
1 cup warm water
1 1/4 cup white wine
2 quarts veal stock

Prepare Porcini Mushrooms- Reconstitute porcini mushrooms in 1 cup warm water, then drain-reserving liquid-and dice fine.

Season veal shank with salt and pepper. Dust with flour. In an ovenproof pan, brown veal in hot olive oil until golden. Remove veal from pan.

Add next 5 ingredients to pan, sautee until browned.

Add reserved mushroom liquid and wine to vegetables and reduce liquid by one-half.

Add mushrooms and veal stock. Bring to a boil.

Cover with foil and bake in a preheated 375F oven approximately 2 hours. Remove meat from juice. Keep warm.

Reduce juice by one-half and pour over veal. Serve with risotto on the side.