Braised Veal Shanks With Porcini And Potatoes

Directions

1. Place porcini in bowl. Pour water over; let stand till soft, about 30 min. Drain, reserving liquid. Chop porcini.
2. Preheat oven to 350F. Heat 2 Tbsp. oil in heavy large Dutch oven over medium-high heat. Add in onions, garlic, rosemary and bay leaves; saute/fry till tender, about 10 min. Add in fresh and dry mushrooms and potatoes; cook 4 min, stirring occasionally.
3. Heat 2 Tbsp. oil in heavy large skillet over high heat. Season veal with salt and pepper. Coat with flour. Add in to skillet; brown well, about 4 min per side. Place atop vegetables in Dutch oven.
4. Add in wine to skillet; bring to boil, stirring up any browned bits.
5. Boil till liquid is reduced by half, about 3 min. Add in to Dutch oven. Add in porcini soaking liquid, leaving any sediment behind. Add in broth and juice. Bring to boil. Cover, place in oven and bake till veal is tender, about 1 hour 15 min. (Can be made 1 day ahead.
6. Cover; chill.)
7. Uncover stew; cook over medium-high heat till liquid is thickened, stirring occasionally, about 15 min. Season with salt and pepper.
8. Throw away bay leaves. Add in peas; cook till heated through.
9. Mix parsley and lemon peel in bowl. Top stew with parsley mix and serve.
10. Serves 4.
11. Fruit;