Hearty Stew - Instructions
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.