- 1 1/2 bottles Barolo (4 1/2 cups)
- 3 celery ribs, coarsely chopped
- 3 bay leaves
- 2 medium onions, coarsely chopped
- 2 carrots, coarsely chopped
- 2 whole cloves
- One 4-pound boneless veal shoulder roast, tied
- Salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1 cup veal or beef stock or low-sodium broth
- 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.
- 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.
- 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.
Cooked carrots and creamy polenta.