Braised Veal Shanks With Wild Mushroom Ragout

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The Veal

2 tablespoons butter

2 tablespoons olive oil

2 whole veal shanks (about 4 pounds total), cut nearly through at several intervals and tied back together with string

2 teaspoons salt

1 teaspoon freshly ground pepper

1 cup dry white wine

9 small red potatoes, halved

18 Italian cipollini onions, or pearl onions

2 tablespoons chopped fresh sage

2 tablespoons chopped fresh rosemary

1 cup veal or chicken stock

Mushroom Ragout

1 1/2 pounds fresh wild mushrooms, preferably a mixture of chanterelles, black trumpets and lobster mushrooms

1 cup olive oil

2 tablespoons chopped garlic

1/2 teaspoon salt + salt, to taste

1/4 teaspoon white pepper + pepper, to taste

1/4 cup chopped Italian parsley

Rosemary and sage sprigs for garnish

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