Veal Shanks On Mushroom Ragu - cooking recipe

Ingredients

3 tbsp butter
4 None veal shanks (about 2 lbs)
2 cloves garlic, crushed
1 tbsp fresh rosemary leaves
1/2 cup port
1 cup beef stock
None None FOR THE MUSHROOM RAGU
3 tbsp butter
2 cloves garlic, crushed
1 None portobello mushroom, thickly sliced
7 oz cremini mushrooms, trimmed
7 oz shiitake mushrooms, thickly sliced
1 None red pepper, thickly sliced
1 None green pepper, thickly sliced
1/2 cup beef stock
2 tbsp port

Preparation

Preheat the oven to 325\u00b0F.
Melt the butter in a Dutch oven on high heat. Cook the veal until browned on both sides. Add the garlic, rosemary, port and stock. Cover. Cook in oven for 2 1/2 hours.
Meanwhile, for the mushroom ragu, melt the butter in a large skillet on high heat. Cook the garlic, mushrooms and peppers, stirring, until the vegetables are lightly browned and tender. Stir in the stock and port. Reduce heat to medium-low; cook, covered, for 30 mins.
Divide the veal and ragu among 4 serving dishes. Serve with soft polenta, if desired.