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1
Preheat oven to 375 degrees (200 C.).
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2
Salt and pepper veal shanks and dust with flour, shaking well to remove the excess.
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3
Heat 3 tbsp (45 ml) oil in large saute pan set on high heat until sizzling.
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4
Add veal shanks and cook for 2 min.
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5
on each side until well browned.
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6
Transfer shanks to 9 x 13 inch ovenproof casserole.
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7
Deglaze pan with 1/2 cup (125 ml) wine, stirring well with a wooden spoon to dislodge any brown bits from bottom.
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8
Cook until wine is reduced by half, 3 to 5 minutes, and pour over meat in casserole.
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9
Wipe saute pan clean with a paper towel.
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10
Heat remaining 3 tbsp (45 ml) olive oil in pan over high heat for 2 minutes until sizzling.
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11
Add carrot, onion, celery, mushrooms, garlic, cloves and bay leaves, cook for 2 minutes, stirring well.
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12
Reduce heat to medium-low and cook for 5 minutes.
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13
Raise heat to med.-high and deglaze pan with remaining 1/2 cup (125 ml) wine, cooking until wine is reduced by half, stirring well.
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14
Add tomato sauce, stock and porcini mushrooms and bring to boil, stirring well.
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15
Pour over meat in casserole.
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16
Cover the casserole loosely with heavy duty foil.
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17
Put in preheated oven, reduce heat to 350 degrees (175 C.) and cook for 1-1/2 hrs.
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18
Remove the foil and cook 1 hour more, turning the meat once.
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19
Test meat for doneness.
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20
If you're using 2 inch thick pieces add 10 more minutes.
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21
The sauce should be very rich and tasty.
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22
Adjust salt to your taste.
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23
Pour oil into 3 qt.
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24
pot set on med-high heat and cook garlic and onion for 3 min.
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25
Reduce heat to simmer and cook until onions are soft and start to brown, about 10 minutes stirring occasionally.
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26
While onions are cooking, put tomatoes and their juice in blender and puree until smooth.
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27
Add puree to onion mixture, raise the heat to high and boil for 5-8 minutes.
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28
Reduce heat, add basil and simmer for 25 minutes, stirring occasionally.
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29
Place all ingredients in large stockpot and bring to boil.
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30
Reduce heat and simmer, with cover slightly ajar, for 2 hrs.
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31
Skim any foam that rises to top every 30 min.
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32
Remove chicken.
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33
Strain stock through fine sieve lined with cheesecloth.
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34
Once stock comes to room temp.
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35
place in refrigerator overnight.
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36
All fat will rise to top, harden and become solid white.
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37
Skim it off and discard.
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38
Stock will keep up to 4 days in 'fridge and for 1 month frozen.
