Braised Veal Shanks
Preheat the oven to 375 F.
Salt and pepper the veal shanks and dust with the four, shaking well to remove the excess.
Heat 3 tablespoons of the oil in a large saute pan set on high heat until sizzling. Add the veal shanks and cook for 2 minutes on each side until well browned. Transfer the shanks to a 9x13-inch overnproof casserole. Deglaze the pan with 1/2 cup of the wine, stirring well with a wooden spoon to dislodge any brown bits from the bottom. Cook until the wine is reduced by half, 3-5 minutes, and pour over the meat in the casserole.
Wipe the saute panclean with a paper towl. Heat the remaining 3 tablespoons of olive oil in the pan over high heat for 2 minutes, until sizzling. Add the carrot, onion, celery, mushrooms, garlic, cloves and bay leaves and cook for 2 minutes, stirring well. Reduce the heat to medium-high and deglaze the pan with the remaining 1/2 cup of white wine, cooking until the wine is reduced by half, stirring well. Add the tomatoe sauce, stock and the prcini mushrooms and casserole loosely with heavy duty foil. Put in the preheated oven, reduce the heat to 350 F and cook for 1 1/2 hours . Remove the foil and cook 1 hour more, turning the meat once. Test the meat for doneness. If you're using 2-inch thick pieces, add 10 more minutes. The sauce should be very rich and tasty. Adjust the salt to your taste. Serve this dish with Garlic Mashed Potatoes (see page 112) or Risotto with Saffron (see page 55).
I'd suggest tying the meat with kitchen twine to help keep it's shape while braising in the oven.
You will chieve a smoother sauce by processing the raw carrots, onions and celery in the food processor for about 1 minute.