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Meat Carbonade de Boeuf - Slow Cooker Meatballs Veal Scallopini in Marsala Swiss Steak Short Rib and New Potato Salad Sausage, Eggplant and Peppers Osso Buco Trippa Marchegiano Trippa Domenico Calf Liver Joe's Special Italian Meat Loaf Sauted Veal over Penne Pasta Barbequed Ribs with Italian Marinade Beef Steak with Capers Lamb Shanks Calf Brains Loin Lamb Chops with Vegetables Cima Russian River Pot Roast Porchetta Geyserville Rex Veal Shanks with Mushrooms Petaluma Stuffed Veal Chops Veal Shanks with Mushrooms 4 veal shanks 2 carrots peeled and cut into three inch lengths 3 chopped onions 3 cloves garlic olive oil beef or veal stock cream 2 cups mushrooms Put a film of olive oil in a roasting pan. Dry veal shanks and put in with carrots, and onions and add salt and pepper. Roast in a 450 degree oven for twenty minutes, then put in garlic cloves and roast another twenty minutes. Remove and put ingredients into a large pot. Rinse roasting pan with stock and scrape up browned juices. Pour into large pot and add enough stock to cover shanks by about three inches. Simmer about 4 hours or until the shanks are tender. Remove shanks and vegetables. Put vegetables through a sieve or process in a hand held blender until pureed. Meanwhile reduce stock in pot until it is thick. Add vegateble puree and and mix. Thin with cream so the sauce is the correct consistency and heat gently. Correct seasoning. Put lamb shanks in sauce and let warm gently until served. Enjoy with our 2009 Sauvignon Blanc.

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