4 pounds veal shank -- cut in equal pieces

1 pinch salt -- to taste

1 pinch black pepper -- to taste

1/2 cup flour

1 1/4 cups olive oil

1 pound onions -- diced

1 cup carrots -- diced

1 cup celery -- diced

3 sprigs rosemary -- 1-1/2" long

5 cloves garlic

1/2 ounce dried porcini mushrooms

1 cup warm water

1 1/4 cups white wine

2 quarts veal stock

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

STEP TWO: 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, saute 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 375-degree F 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.