Veal shanks are not too expensive, but they aren't a standard supermarket meat cut. Wild mushrooms are often available in produce departments. A small bagful equals 1 cup. As for the salad, you can cheat and buy prewashed spinach leaves and mixed greens. Then there's the cooking.
Veal shanks require long, slow cooking.
Simmering the veal in liquid tenderizes the meat. Let the aroma of the veal, mushrooms, scotch and red wine fill the house. When you can't stand it any longer, when you've whet your appetite and you're gnawing your knuckles, serve the meal. It's well worth the wait. In salad bowl, toss together spinach, salad greens, shallot and pine nuts.