• DIRECTIONS:

  Preheat oven to 350 degrees Combine flour, salt, black and cayenne pepper in a zip-lock bag.

  Heat heavy duty sauce pot over med-high heat. Add vegetable oil.

  Dry off any excess moisture off of the veal. Add to zip-lock 1 at a time and coat thoroughly with flour mixture.

  Place veal into sauce pot and brown all sides. Approximately 4 minutes each side. Remove veal from pot and reserve on a side plate.

  Add diced vegetables, garlic, and bay leaf into the sauce pot. Stir often with wooden spoon for about 5 minutes until they are tender.

  Add about 2 T of the flour mixture and stir into the pot coating veggies. Add paste, stir a few more minutes.
• Now deglaze the pot with the chosen stock, and both wines, stirring well arrange the veal into the pot with the bone marrow facing up. Cover the pot with a tight fitting lid.

  Place into the pre-heated oven and braise for 2h 15m.

  Add mushrooms and continue braising for an additional 15-20m. Taste sauce and season if needed with additional salt and pepper. Stir CAREFULLY to avoid meat falling off the bone. Serve with risotto/ polenta/ or wide pasta noodle like pappardelle.

CHEF: Harold LamanPREP TIME: 20 min

COOK TIME: 3 HR

TOTAL TIME: 3 HR 20 MIN