Italian veal shank hunter-style

Ingredients for 4 servings:

• 4 veal shank slices
• 500 g mushrooms or porcini mushrooms
• 1 bunch of spring onions
• 1 bunch of soup vegetables
• 5 m.-large tomato(s)
• 10 small potatoes, unpeeled
• 4 cloves garlic
• 2 cups white wine
• 2 cup(s) beef broth
• 2 sprigs of rosemary
• some salt and pepper
• 1 handful of flour
• some olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours

stinco di vitello da cacciatore

Wash the leg pieces, dry them, season with pepper, salt, and lightly flour them to ensure they are nice and crispy. Trim the vegetables and cut them into large pieces, slice the mushrooms, and just rinse the potatoes. Heat a pan with oil and sear the meat slices vigorously on both sides, then remove. Brown the onions and garlic in the same pan, then add the vegetables. Finally, add the tomatoes, mushrooms, and potatoes. Pour in the broth and wine, place the leg pieces on top with the rosemary, and place the lid on in an oven preheated to 200°C (top/bottom heat) for 1 hour. After the time has passed, remove the lid, dust the whole thing with a little flour (to thicken), and braise uncovered for another 45 minutes in the oven. Season again with salt and pepper and serve. Make sure everyone has enough potatoes and meat on their plates; anything else can be served later.