Veal Dubrovnik

Ingredients

• 1 3/4 lb veal shanks
• salt
• black pepper, ground
• olive oil
• 3 oz celery, large dice
• 6 oz carrot, large dice
• 6 oz onion, large dice
• 1 x garlic clove, minced
• 4 x thyme sprigs
• 1 x clove
• 8 oz white wine
• 1 quart veal stock
• 7 oz osso bucco liquid
• 1 1/2 oz olive oil
• 1/2 oz Arborio rice
• 1/8 oz dried porcini
• 1 x leaves from 1 thyme sprig
• 2 oz heavy cream
• 16 oz veal tenderloin
• 4 oz chipollini onions, brunoise
• 2 oz butter
• 6 oz cremini mushrooms, brunoise
• 2 oz parmesan
• 8 oz osso bucco meat and marrow with 1 tbsp liquid, room temperature
• risotto cream, room temperature
• 4 x egg yolks in half shells

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