Roast Veal Brisket With Marsala-Mushroom Sauce

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
708
FAT
54%
CHOL
167%
SOD
36%

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Ingredients for 8 servings

2 6-to 7-pound point-end veal breasts, boned, fat trimmed (about 2 1/2 pounds each after boning), bones reserved and cut into pieces

Dried thyme

1 1/2 pounds medium onions, quartered

2 tablespoons all purpose flour

1 1/2 pounds button mushrooms, thickly sliced

4 cups chicken stock or canned low-salt broth

2 cups dry imported Marsala

2 ounces dried porcini mushrooms, rinsed, drained

8 large garlic cloves

1/4 teaspoon (generous) ground allspice

Fresh thyme (optional)

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