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1
Preheat oven to 350F.
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2
Grind mushrooms to powder in coffee or spice mill.
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3
Coarsely chop garlic, rosemary, thyme, salt and pepper in processor.
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4
Set aside 1 tablespoon garlic mixture; press remainder, 1/2 teaspoon at a time, into center of veal through openings of string (or poke holes in veal and push garlic mixture in).
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5
Coat outside of veal with mushroom powder.
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6
Heat oil in heavy large pot over medium-high heat.
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7
Add bones and brown well, about 8 minutes.
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8
Transfer bones to bowl.
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9
Add veal to pot.
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10
Brown on all sides, about 5 minutes.
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11
Add reserved 1 tablespoon garlic mixture and any remaining mushroom powder to pot around veal and stir 1 minute.
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12
Arrange bones around veal.
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13
Add broth, wine, tomatoes, tomato paste and vinegar.
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14
Bring to boil.
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15
Cover; place in oven and roast until veal is tender, turning veal every 30 minutes, about 2 hours.
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16
Cool veal uncovered 1 hour.
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17
Discard bones.
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18
Refrigerate until cold, then cover and keep refrigerated 1 day.
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19
Scrape off fat from surface of sauce.
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20
Transfer veal to work surface, scraping any sauce back into pot.
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21
Remove strings.
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22
Cut veal crosswise into scant 1/2-inch-thick slices.
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23
Overlap slices in large baking dish.
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24
Boil sauce until reduced to 3 1/2 cups, about 20 minutes.
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25
Season to taste with salt and pepper.
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26
Spoon sauce over veal.
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27
(Can be prepared 2 days ahead.
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28
Cover with foil and chill.)
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29
Preheat oven to 350F.
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30
Bake veal covered until heated, about 35 minutes.
