When braised with wine, veal shoulder tenderizes and soaks up the aromatic liquid.
- 1 (2 1/4-lb.) piece boneless veal shoulder, tied with twine
- Kosher salt and freshly ground black pepper, to taste
- 4 oz. lardo or fatback, minced
- 4 tbsp. unsalted butter
- 1 (750-ml.) bottle of red wine
- 4 carrots
- 4 ribs celery
- 3 medium onions
- 1 clove garlic, crushed
- 4 1⁄2 cups beef stock
- 10 whole cloves
- 1 (3-inch) stick cinnamon
- 1 bay leaf
- 1 sprig rosemary
- 3 small potatoes, cut into 1/2" pieces
- 1⁄4 cup light rum
Heat oven to 300°. Season veal with salt and pepper. Heat half the lardo and half the butter in a 6-qt. Dutch oven over medium-high heat. Add veal; cook, turning, until browned, 8–10 minutes. Transfer veal to a plate; set aside. Quarter 1 carrot, 1 rib celery, and 2 onions; add along with garlic to Dutch oven and cook until browned, 12–15 minutes. Add wine; boil until wine is almost evaporated, 12–15 minutes. Add 1⁄2 cup water; boil until almost evaporated. Repeat twice more. Return veal to pot, and add 4 cups stock, cloves, bay leaf, and rosemary; boil. Cover, transfer to oven, and cook until veal is tender, about 1 1⁄2 hours.
Meanwhile, heat remaining lardo and butter in a 4-qt. pot over medium heat. Cut remaining carrots, celery, and onions into 1⁄2" pieces and add to pot along with remaining stock and potatoes; season with salt and pepper. Cover and cook until vegetables are tender, 40–45 minutes; set aside.
Remove veal from oven; transfer veal to a plate. Pour sauce through a fine strainer set into a 4-qt. pot, discard solids. Set pot over medium-high heat. Add rum; cook until sauce has thickened, 12–15 minutes. To serve, slice veal, and arrange on a platter with vegetables. Spoon sauce over veal.
Pairing note: Full-bodied Renato Ratti Barolo Marcenasco 2006 ($46) pairs well with this rich, hearty braise.