Active Time
15 MIN
Total Time
11 HR 15 MIN
Yield
Serves : 8
© John Kernick

How to Make It

Step 1    

In a bowl, combine the wine, celery, bay leaves, onions, carrots and cloves. Add the veal and marinate overnight in the refrigerator, turning a few times.

Step 2    

The next day, remove the veal from the marinade and pat dry; reserve the marinade. Season the veal with salt and pepper. Heat the olive oil in a large enameled cast-iron casserole. Add the veal and cook over moderately high heat until browned, about 4 minutes per side. Add the reserved marinade and the veal stock and bring to a boil. Reduce the heat to low and simmer the veal, skimming as necessary and turning the meat halfway through, until it’s tender and an instant-read thermometer inserted in the center registers 140°, about 2 1/2 hours.

Step 3    

Transfer the veal to a carving board and cover loosely with foil. Strain the cooking liquid into a medium saucepan and boil until reduced to 2 cups, about 8 minutes. Season with salt and pepper. Discard the strings from the roast and carve it into 1/4-inch-thick slices. Serve with the braising liquid.

Serve With

Cooked carrots and creamy polenta.

You May Like

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5