Name: Veal Shoulder with Porcini Mushrooms, Garlic and Rosemary
Yield: 8 Servings
Ingredients: 1 3/4 ounce package dried porcini mushrooms; 8 large garlic cloves; 1 tablespoon chopped fresh rosemary; 1 tablespoon fresh thyme leaves; 1 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 1 5 pound veal shoulder clod roast, tied to hold shape; 1/4 cup olive oil; 2 pounds meaty veal neck bones; 4 cups canned low-salt chicken broth; 1/2 cup dry red wine; 1/2 cup drained chopped canned tomatoes; 3 tablespoons tomato paste; 1 tablespoon balsamic vinegar

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