Steps:
- Preheat oven to 350°F. Grind mushrooms to powder in coffee or spice mill. Coarsely chop garlic, rosemary, thyme, salt and pepper in processor. 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). Coat outside of veal with mushroom powder.
- Heat oil in heavy large pot over medium-high heat. Add bones and brown well, about 8 minutes. Transfer bones to bowl. Add veal to pot. Brown on all sides, about 5 minutes. Add reserved 1 tablespoon garlic mixture and any remaining mushroom powder to pot around veal and stir 1 minute. Arrange bones around veal. Add broth, wine, tomatoes, tomato paste and vinegar. Bring to boil. Cover; place in oven and roast until veal is tender, turning veal every 30 minutes, about 2 hours. Cool veal uncovered 1 hour. Discard bones. Refrigerate until cold, then cover and keep refrigerated 1 day. Scrape off fat from surface of sauce. Transfer veal to work surface, scraping any sauce back into pot. Remove strings. Cut veal crosswise into scant 1/2-inch-thick slices. Overlap slices in large baking dish. Boil sauce until reduced to 3 1/2 cups, about 20 minutes. Season to taste with salt and pepper. Spoon sauce over veal. (Can be prepared 2 days ahead. Cover with foil and chill.)
- Preheat oven to 350°F. Bake veal covered until heated, about 35 minutes.
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Sagar Dulal
[email protected]This is my go-to recipe for veal. It's always a crowd-pleaser.
Mirabel Webilor
[email protected]I love the combination of flavors in this dish. The veal, porcini mushrooms, garlic, and rosemary all work together perfectly.
Imran Jamal
[email protected]This recipe is a bit time-consuming, but it's worth it. The veal is fall-off-the-bone tender and the sauce is incredible.
Akem Sandra
[email protected]I've tried this recipe several times and I can never seem to get the veal tender. Any tips?
Sana Naz
[email protected]I made this recipe for my in-laws and they loved it. They said it was the best veal they had ever had.
Laith Abbas
[email protected]This dish is perfect for a special occasion. It's elegant and delicious.
Shahd AbdulWahab
[email protected]I'm not a big fan of veal, but this recipe changed my mind. The veal was tender and flavorful, and the sauce was amazing.
Sanam Gaming
[email protected]This recipe is easy to follow and the results are always impressive. I highly recommend it!
Me Key
[email protected]The veal was a bit tough, but the sauce was delicious.
Asmit bhagoriya
[email protected]I've made this recipe several times and it always turns out great. It's a great way to use up leftover veal.
Md Sadam
[email protected]This dish was a bit too salty for my taste, but otherwise it was very good. The veal was cooked perfectly and the sauce was flavorful.
Ar Man
[email protected]I love this recipe! The veal is always so tender and juicy, and the sauce is amazing. I like to serve it with pasta or mashed potatoes.
Rashidi Juma
[email protected]This veal dish was incredibly flavorful and tender. The porcini mushrooms added a rich, earthy flavor that complemented the veal perfectly. The garlic and rosemary added a nice touch of brightness and aroma. I served it with mashed potatoes and roast