Instructions

1. Begin by preparing your ingredients. Cut the veal shoulder into chunks, ensuring they are roughly the same size for even cooking. Mince the garlic cloves and set them aside. Rinse the dried porcini mushrooms under cold water to remove any dirt, then soak them in warm water for about 20 minutes until they are rehydrated. Once rehydrated, drain and chop the mushrooms into smaller pieces, reserving the soaking liquid.
2. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is hot, season the veal chunks with salt and pepper, then add them to the pot in batches, browning them on all sides. This should take about 5-7 minutes per batch. Remove the browned veal from the pot and set it aside on a plate.
3. In the same pot, lower the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn it. Add the chopped porcini mushrooms and continue to sauté for another 3-4 minutes, allowing the mushrooms to release their moisture and flavor.
4. Return the browned veal to the pot and add the fresh rosemary sprigs. Pour in the beef broth and the reserved porcini soaking liquid, making sure to leave any sediment behind. Stir gently to combine all the ingredients, scraping up any browned bits from the bottom of the pot.
5. Bring the mixture to a gentle simmer, then cover the pot with a lid. Reduce the heat to low and let it cook for about
6. 5 to 2 hours, or until the veal is tender and easily pulls apart with a fork. Stir occasionally and check the liquid level; if it gets too low, add a little more beef broth or water.
7. Once the veal is tender, taste the sauce and adjust the seasoning with additional salt and pepper if necessary. Remove the rosemary sprigs before serving.
8. Serve the veal shoulder with the porcini mushroom sauce over a bed of creamy polenta, mashed potatoes, or alongside crusty bread to soak up the delicious sauce. Garnish with fresh rosemary if desired. Enjoy your hearty Italian meal!