|6 pounds||veal shanks, cut crosswise into 1-inch-thick pieces|
| ||Kosher salt and freshly ground pepper|
|1/2 cup||olive oil|
|1||yellow onion, coarsely chopped|
|2||carrots, peeled and diced |
|2||stalks celery, chopped|
|2 cloves||garlic, minced|
|2 cups||dry red wine|
|1/4 cup||tomato paste|
|4 cups||beef stock |
|1 sprig||fresh rosemary|
|2 sprigs||fresh thyme|
|2 small||bay leaves|
|12 ounces||cremini mushrooms, stems removed and quartered|
|8 ounces||baby Yukon gold potatoes, halved|
|1/3 to 1/2 cup||heavy cream|
|1 cup||frozen peas|
|coarsely chopped flat-leaf parsley, for garnish|
Season the veal shanks with salt and pepper. In a heavy-bottomed pot over medium-high heat, warm the olive oil. Add the veal and brown on all sides, 7 to 8 minutes per side. Transfer to a plate.
Reduce the heat to medium, add the onion, carrots, celery and garlic, and sauté until the vegetables start to soften, about 5 minutes. Add the wine and deglaze the pan, stirring to scrape up the browned bits from the bottom of the pan. Increase the heat to high, add the tomato paste, beef stock, rosemary, thyme and bay leaf and bring to a boil. Reduce the heat to low, return the veal to the pan and add the mushrooms and potatoes. Cover and simmer, turning the veal occasionally, until tender, 1 1/2 to 2 hours. Transfer the veal to a bowl and cover with aluminum foil. Remove the rosemary, thyme & bay leaves and discard.
Remove the vegetables from the pan, increase the heat to high and cook until the liquid is reduced by half, about 20 minutes. Return the vegetables, add the cream, peas and veal to the pan and warm gently until heated through. Season with kosher salt and freshly ground pepper to taste. Sprinkle with the parsley and serve immediately.