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1
Pour boiling water over porcini in a bowl and let stand until softened, 10 to 20 minutes.
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2
Lift out porcini, squeezing excess liquid back into bowl, and rinse to remove any grit.
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3
Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl.
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4
Chop porcini and reserve for polenta.
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5
Pat veal dry and cut 20 (1 1/2-inch-deep) slits all over with a thin-bladed knife.
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6
Stuff each slit with a slice of garlic, then season veal with salt and pepper.
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7
Heat oil in a 4- to 6-quart heavy pot over moderately high heat until hot but not smoking, then brown veal on all sides, about 10 minutes.
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8
Add wine and deglaze pot by boiling over high heat (keep veal in pot), stirring and scraping up brown bits, until wine is reduced by half, about 5 minutes.
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9
Stir in porcini-soaking liquid and bring to a simmer.
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10
Simmer gently, covered, turning veal every 30 minutes, until meat is tender, about 2 hours.
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11
Transfer veal to a cutting board and cool completely.
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12
Skim any fat and froth from surface of pan juices, then boil until reduced to about 2 cups.
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13
Pour through a very fine sieve into a saucepan and bring to a simmer.
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14
Stir dissolved potato starch, then whisk into pan juices.
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15
Simmer sauce until slightly thickened.
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16
Stir together gremolata ingredients.
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17
Stir half of gremolata into sauce and season with salt and pepper.
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18
Chill remaining gremolata, covered.
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19
Preheat oven to 350F.
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20
Remove strings from veal and cut meat across the grain into 1/4-inch-thick slices.
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21
Overlap slices in a 13- by 9-inch ceramic or glass baking dish and pour sauce over meat.
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22
Cover dish with foil and heat in middle of oven 30 minutes.
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23
Sprinkle with remaining gremolata.
