PREPARATION WITH INGREDIENTS:

• Using 2 Shallot Onions, chop shallots into tiny, tiny pieces
• Using a handful of Porcini
• Mushrooms, slice into thin pieces
• Using a handful of Shitake
• Mushrooms, slice into thin pieces
• Steam pieces of broccoli and carrots separately

VEAL PREPARATION:

• Take each veal shank, and bake in an oven set at 350 Degrees for about 8 minutes depending on how you want the veal prepared – 8 minutes will provide a “Medium” meat preparation

MAKE THE SAUCE:

• Pour a cup of Extra Virgin Olive Oil into a sauce pan and heat on low-medium for sauté
• Add ½ – 1 Tablespoon Butter
• Stir together and let simmer for a minute or two
• Add cut shallots and Shitake and Porcini Mushrooms
• Stir together
• Add a touch of Brandy
• Stir together and then light the sauce for a nice
  flambé to infuse the brandy flavor into the sauce
• Add ½ cup heavy cream, stir
• Add a touch of Demi Glaze wine, stir
• Add Parsely
• Stir together and ready to serve over the veal shank

FINAL TOUCH:

• Place the cooked Veal Shank on a plate
• Pour the mushroom sauce over the veal shank
• Add the steamed broccoli and carrots on the side