Veal Roast with Porcini & Garlic

Preheat oven to 350°F. Coarsely chop garlic, rosemary, thyme, salt and pepper in a food processor and set aside 1 tablespoon of this mixture. Press remainder into center of veal through openings of string at either end. Coat the outside of the roast with porcini mushroom powder.

Heat oil in heavy large pot over medium heat. Add bones and brown well, about 8 minutes. Transfer bones to bowl. Add veal to pot and brown on all sides, about 5 minutes. Add reserved 1 tablespoon garlic mixture and any remaining mushroom powder to pot around veal. Arrange bones around veal. Add broth, wine, tomato paste and vinegar. Bring to boil. Cover, place in oven and roast until veal is tender, about 2 hours. Uncover and cool veal 1 hour. Discard bones. Refrigerate until cold.

Transfer veal to cutting board, scraping any sauce back into pot. Remove strings. Slice veal into 1/2-inch-thick slices. Place slices in large oven- to- tableware baking dish, overlapping to fit. Pour sauce into a saucepan and boil until reduced to approximately 3 cups, about 20 minutes. Season sauce to taste with salt and pepper. Spoon sauce over veal. (Can be prepared ahead. Cover well and chill or freeze.)

To reheat place roast, uncovered, in a 350°F oven for 25-30 minutes.