Deeply savory braise incorporating dried porcini mushrooms for an earthy umami flavor.
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Rehydrate the dried porcini in 1 cup of hot water for 20 minutes; strain through a coffee filter to reserve the liquid and finely chop the mushrooms.
Tie the veal shanks with kitchen twine around the middle to prevent the meat from falling off the bone during the long braise.
Season the shanks heavily with salt and pepper, dredge in flour, and sear in a heavy Dutch oven with olive oil over medium-high heat until deeply browned on all sides.
Remove the meat and add the butter, onions, carrots, and celery (mirepoix) to the pot, sautéing until softened and slightly caramelized.
Stir in the tomato paste and chopped porcini, cooking for 2 minutes before deglazing the pan with white wine, scraping up all the brown bits (fond).
Add the veal stock, the reserved porcini soaking liquid, and the herb sprigs, then return the shanks to the pot ensuring they are partially submerged.
Cover tightly and braise in a 325°F (160°C) oven for 2.5 to 3 hours, or until the meat is fork-tender and beginning to pull away from the bone.
Carefully remove the shanks, discard the herb sprigs, and reduce the braising liquid on the stovetop by one-third to create a glossy, concentrated sauce to pour over the meat.
