Braised Veal With Wild Mushrooms

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2 tablespoons canola oil

Four meaty 1-pound pieces of veal shank

Salt and freshly ground pepper

1 onion, chopped

1 carrot, chopped

1 celery rib, chopped

6 cups chicken stock or canned low-sodium broth

Bouquet garni made with 5 parsley sprigs, 5 thyme sprigs, 2 bay leaves and 10 peppercorns tied in cheesecloth

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

2 1/2 pounds wild mushrooms, such as chanterelle, cremini and oyster, thinly sliced

1 tablespoon minced garlic

1 tablespoon finely chopped thyme

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