Meat + Poultry Veal Barolo-Braised Veal Be the first to rate & review! The veal marinates overnight in Barolo, so plan accordingly. If you can't find an affordable Barolo, try a Nebbiolo d'Alba; it's made from the same grape. Plus: More Beef Recipes and Tips By Giorgio Rivetti Updated on December 29, 2021 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 15 mins Total Time: 11 hrs 15 mins Yield: 8 Ingredients 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 Directions 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. Serve With Cooked carrots and creamy polenta. Rate it Print