- 1 ounce dried porcini mushrooms
- 2 cups hot water
- 4 tablespoons olive oil
- 2 large onions, chopped
- 2 garlic cloves, chopped
- 2 teaspoons dried rosemary
- 2 bay leaves
- 1 pound button mushrooms, sliced
- 3 large red-skinned potatoes, cut into 1/2-inch-thick slices
- 6 1-inch-thick veal shanks
- All purpose flour
- 1 cup dry white wine
- 1 1/2 cups canned beef broth
- 2 tablespoons fresh lemon juice
- 1 10-ounce package frozen peas, thawed
- 3 tablespoons chopped fresh parsley
- 1 tablespoon chopped lemon peel
- Place porcini in bowl. Pour water over; let stand until soft, about 30 minutes. Drain, reserving liquid. Chop porcini.
- Preheat oven to 350°F. Heat 2 tablespoons oil in heavy large Dutch oven over medium-high heat. Add onions, garlic, rosemary and bay leaves; sauté until tender, about 10 minutes. Add fresh and dried mushrooms and potatoes; cook 4 minutes, stirring occasionally.
- Heat 2 tablespoons oil in heavy large skillet over high heat. Season veal with salt and pepper. Coat with flour. Add to skillet; brown well, about 4 minutes per side. Place atop vegetables in Dutch oven. Add wine to skillet; bring to boil, stirring up any browned bits. Boil until liquid is reduced by half, about 3 minutes. Add to Dutch oven. Add porcini soaking liquid, leaving any sediment behind. Add broth and juice. Bring to boil. Cover, place in oven and bake until veal is tender, about 1 hour 15 minutes. (Can be made 1 day ahead. Cover; chill.)
- Uncover stew; cook over medium-high heat until liquid is thickened, stirring occasionally, about 15 minutes. Season with salt and pepper. Discard bay leaves. Add peas; cook until heated through.
- Mix parsley and lemon peel in bowl. Top stew with parsley mixture and serve.