6 Veal shanks (1 1/2-inch thick)
1 cup carrots, chopped
1 cup onions, chopped
1 cup fennel, chopped
2 tablespoons garlic, chopped
1 red pepper, diced
1 tablespoon grind rosemary
1 oz. dry porcini mushrooms
12 oz. red wine
2 cup veal or beef stock
1 cup pureed tomatoes
1/4 lb.pancetta, chopped into small pieces
1/4 lb. oyster mushrooms, sliced
1/2 lb. shitake mushrooms, sliced
1/4 cup olive oil
Soak mushrooms for 20 minutes, remove the mushrooms, reserve the liquid and chop the mushrooms finely.
Heat the olive oil in a large saute pan 'till very hot, brown the shanks on all sides do 2-3 at a time depending on the size of the pan. Remove the shanks to a plate.
Drain the grease from the pan and lower the heat, add the pancetta to the pan and cook over low heat until it is rendered and starts to brown. This should take about 10- 12 minutes. Add the carrots, fennel, onions, garlic, red pepper and chopped rosemary to the pan and cook over low heat for 30 minutes until the vegetables are mushy and any liquid has evaporated. Add the wine, stock, porcini mushrooms, reserved mushroom liquid and tomato and bring to a boil.
Place the shanks in a large roasting pan and pour the vegetable mixture over them, move the shanks to let some cooking liquid under them. Place the shanks in a 350F oven and bake for 1 1/2 hours until the shanks are very tender.
While the shanks are braised in the oven, heat 2 TBL of olive oil in a large saute pan and saute the mushrooms for 5-6 minutes until they have wilted and released their moisture, remove from heat and let cool.
Removed cooked shanks to a platter, keep warm in the oven. Place the braising liquid into t pot and reduce to about 3 cups. Season if needed.
Add cooked mushrooms and heat through.
Serve shanks topped with the mushroom sauce.