ROAST VEAL BRISKET WITH MARSALA-MUSHROOM SAUCE Recipe

Ingredients

• (2) 6-to 7-pound point-end veal breasts, boned, fat trimmed, 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)
• *about 2- 1/2 pounds each after boning