Veal shanks with mushrooms and rosemary

4 pieces shank of veal, cut crosswise into 2-inch pieces with bone in, about 3 1/2 pounds
Flour for dredging
Salt to taste, if desired
Freshly ground pepper to taste
¼ cup olive oil
1 cup finely chopped onions
1 teaspoon finely minced garlic
¼ pound fresh mushrooms, cut into 1/2-inch cubes, about 1 1/4 cups
½ cup dry white wine
1 cup fresh or canned chicken broth
2 teaspoons chopped fresh or dried rosemary

Nutritional Information
- Nutritional analysis per serving (4 servings)
  746 calories; 41 grams fat; 13 grams saturated fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 80 grams protein; 326 milligrams cholesterol; 720 milligrams sodium

Four servings

Preheat oven to 375 degrees.
Dredge the pieces of shank in flour seasoned with salt and pepper.
Heat the oil in a heavy skillet large enough to hold the pieces in one layer and cook the pieces, turning often, until they are thoroughly browned all over.
Pour off the fat from the skillet. Scatter the onions, garlic and mushrooms around the meat, and cook, stirring, until the vegetables are wilted.
Add the wine, and stir to dissolve the brown particles that cling to the bottom and sides of the skillet. Add the broth and rosemary, and bring to the boil. Cover closely and place in the oven. Bake one hour and 15 minutes.

1 hour 35 minutes