Ingredients:

1 ounce Dried porcini mushrooms
2 cups Hot water
4 tablespoons Olive oil
2 large Onions chopped
2 Garlic cloves chopped
2 teaspoons Dried rosemary
2 Bay leaves
1 pound Button mushrooms sliced
3 large Red-skinned potatoes cut 1/2-inch-thick slices
6 Veal shanks (1-inch-thick)
All purpose flour
1 cup Dry white wine
1 1/2 cups Canned beef broth
2 tablespoons Fresh lemon juice
1 pk Frozen peas thawed
3 tablespoons Chopped fresh parsley
1 tablespoon Chopped lemon peel

Instructions:

Place porcini in bowl.Pour water over let stand until soft, about 30 minutes.Drain, reserving liquid. Chop porcini. Preheat oven to 350ºF.Heat 2 tablespoons oil in heavy large Dutch oven over medium-high heat. Add onions, garlic, rosemary and bay leaves sauté until tender, about 10 minutes. Add fresh and dried mushrooms and potatoes cook 4 minutes stirring occasionally.Heat 2 tablespoons oil in heavy large skillet over high heat.Season veal with salt and pepper.Coat with flour. Add to skillet brown well, about 4 minutes per side.

Place atop vegetables in Dutch oven. Add wine to skillet bring to boil, stirring up any browned bits. Boil until liquid is reduced by half, about 3 minutes.Add to Dutch oven. Add porcini soaking liquid, leaving any sediment behind. Add broth and juice. Bring to boil. Cover, place in oven and bake until veal is tender, about 1 hour 15 minutes. (Can be made 1 day ahead. Cover chill.) Uncover stew cook over medium-high heat until liquid is thickened, stirring occasionally, about 15 minutes. Season with salt and pepper. Discard bay leaves. Add peas cook until heated through. Mix parsley and lemon peel in bowl. Top stew with parsley mixture and serve.