Yield: 4 portions

Ingredients:

Veal:
2 veal shanks (whole, on the bone)
1 Tablespoon, plus 1 teaspoon olive oil
cracked black pepper to taste
2 carrots, peeled and sliced into ½-inch peices
2 onions, peeled and cut into 1-inch pieces
4 stalks celery, washed and cut into 1-inch pieces
4 shallots, peeled and cut in half
1 head garlic, broken into cloves and peeled
1 quart red wine
1 quart beef broth, low sodium
2 Tablespoons tomato paste
8 black peppercorns
1 bay leaf

Wild Mushrooms:
¼ teaspoon olive oil
1 portobello mushroom, sliced thin
8 large shiitake mushrooms, stemmed and sliced thin
8 crimini mushrooms, sliced thin
1 shallot, peeled and minced
2 ounces Madeira wine
cracked black pepper to taste

Creamy Polenta:
2/3 cup polenta
½ onion, peeled and minced
1 cup chicken broth, low sodium
1 cup nonfat milk
cracked black pepper to taste