Ingredients

• Ingredients
  1. 1 1/2 bottles Barolo (4 1/2 cups)
  2. 3 celery ribs, coarsely chopped
  3. 3 bay leaves
  4. 2 medium onions, coarsely chopped
  5. 2 carrots, coarsely chopped
  6. 2 whole cloves
  7. One 4-pound boneless veal shoulder roast, tied
  8. Salt and freshly ground pepper
  9. 2 tablespoons extra-virgin olive oil
  10. 1 cup veal or beef stock or low-sodium broth

Directions

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.
2. 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.