-
1
Preheat oven to 350F.
-
2
Season veal generously with dried thyme, salt and pepper.
-
3
Heat heavy large skillet over high heat.
-
4
Add veal bones and cook until some fat is rendered, turning occasionally, about 5 minutes.
-
5
Add onions and saute until brown, about 15 minutes.
-
6
Sprinkle flour over and stir 3 minutes.
-
7
Transfer mixture to large roasting pan, spreading onions in center and bones around edge.
-
8
Add 1 brisket to same skillet and cook until brown, about 5 minutes per side.
-
9
Transfer brisket to roasting pan and place atop onions.
-
10
Repeat with second brisket.
-
11
Add button mushrooms, stock, Marsala, dried mushrooms, garlic and allspice to same skillet.
-
12
Bring mixture to boil, scraping up browned bits.
-
13
Cover tightly with heavy-duty foil.
-
14
Roast until briskets are very tender, about 2 hours.
-
15
Uncover; let cool at least 30 minutes.
-
16
Transfer briskets to platter.
-
17
Remove bones from pan and discard.
-
18
Spoon onions into strainer set over large saucepan.
-
19
Press onions hard to release juices.
-
20
Discard onions in strainer.
-
21
Set mushrooms aside.
-
22
Strain pan juices in roasting pan into same large saucepan.
-
23
Spoon fat from top of pan juices and discard.
-
24
Boil until pan juices coat spoon lightly, about 20 minutes.
-
25
Return reserved mushrooms to sauce.
-
26
Season to taste with salt and pepper.
-
27
Cut briskets diagonally across grain into thin slices; trim fat, if desired.
-
28
Overlap slices in large casserole.
-
29
Spoon mushroom sauce over.
-
30
(Can be prepared 3 days ahead.
-
31
Cover with foil and refrigerate.
-
32
Rewarm covered in 350F oven before continuing, about 45 minutes.)
-
33
Garnish with fresh thyme, if desired, and serve.
