b'SERVES 6 6 8- to 10-ounce veal shanks,1 to 2 inches thickPreheat the oven to 375 degrees. Tie the veal shanks with kitchen twine to help 1 teaspoon saltthem retain their shape while braising in the oven. Salt and pepper the shanks 1 teaspoon pepperand dust them with the flour, shaking well to remove the excess. cupall-purposeflour4 tablespoons olive oil Heat the oil in a large saut pan set on high heat until sizzling. Add the veal 1carrot,finelychopped shanks and cook for 2 minutes on each side until well browned. Transfer the 1onion,finelychopped shanks to a 9 x 13-inch ovenproof casserole.1celerystalk,finelychopped4 ounces shiitake or white button Add the carrot, onion and celery. Cook for 2 minutes and then add the shiitake mushrooms, dicedor white button mushrooms, garlic, cloves and bay leaves, and cook for an 4 whole garlic clovesadditional 2 minutes, stirring well. Reduce the heat to medium-high and deglaze 2 whole clovesthe pan with the white wine, cooking and stirring well for 3 to 5 minutes, until 2 bay leavesthe wine is reduced by half. 1 cup white wine 2 cups tomato sauceAdd the sauted mixture, along with the tomato sauce, stock and porcini 2 cups beef or veal stockmushrooms, to the casserole and cover loosely with heavy-duty foil. Put incup dried porcini mushrooms, the preheated oven, reduce the heat to 350 degrees, and cook for 1 hours. broken into small pieces Remove the foil and cook 1 hour more, turning the meat once. Test the meat (See Chefs Tips.) for doneness. If youre using 2-inch-thick pieces, add 10 more minutes. The sauce should be very rich and tasty. Adjust the salt to your taste. Remove the bay leaves before serving.Pour the sauce on top of each veal shank and serve with polenta on the side. (See recipe for Grandmas Polenta.)'