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1
In a large enameled cast-iron casserole, heat the canola oil.
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2
Season the veal shanks with salt and pepper and brown them in the oil over moderate heat, about 7 minutes per side.
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3
Transfer the veal to a plate.
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4
Add the onion, carrot and celery to the casserole and cook, stirring, until softened but not browned, about 5 minutes.
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5
Add the chicken stock and bring to a boil, scraping up any browned bits from the bottom of the casserole.
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6
Return the veal shanks to the casserole and add the bouquet garni.
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7
Cover and cook over low heat until the meat is very tender, about 1 1/2 hours.
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8
Meanwhile, in a large skillet, melt the butter in the olive oil.
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9
Add the mushrooms and season with salt and pepper.
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10
Cook over moderately high heat until the mushrooms are dry and just beginning to brown, about 10 minutes.
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11
Add the garlic and thyme and cook until fragrant, about 2 minutes longer.
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12
Transfer the veal shanks to a platter; when cool enough to handle, discard the bones and gristle.
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13
Strain the cooking liquid, pressing hard on the solids.
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14
Return the liquid to the casserole and boil until it is reduced to 2 cups, about 20 minutes.
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15
Return the veal to the sauce, add the mushrooms and cook over low heat just until warmed through.
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16
Serve hot.
