Ingredients (Yield: 4 servings)
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gr. 700 veal shoulder |
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minced onion |
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1 carrot |
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celery |
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2 berries juniper |
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1 bay leaf |
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2 glasses Barolo |
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1 bouillon cube |
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salt |
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pepper |
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olive oil |
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butter |
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| 1) |
Braise meat on the grill for about 5 minutes. In a casserole mince onion, carrot and celery, add juniper and bay leaf, oil and butter. |
| 2) |
Arrange the meat on this mixture and cook for 10 minutes on all sides. Pour the wine and add the cube. |
| 3) |
Cover and cook for 30 minutes, turning meat often, and check that gravy does not reduce too much, pouring some water if necessary. |
| 4) |
Before serving, regulate salt. Serve with mash or polenta. |
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