Barolo-Braised Veal

• 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

1. In a bowl, combine the wine, celery, bay leaves, onions, carrots and cloves.
2. Add the veal and marinate overnight in the refrigerator, turning a few times.
3. The next day, remove the veal from the marinade and pat dry; reserve the marinade.
4. Season the veal with salt and pepper.
5. Heat the olive oil in a large enameled cast-iron casserole.
6. Add the veal and cook over moderately high heat until browned, about 4 minutes per side.
7. Add the reserved marinade and the veal stock and bring to a boil.
8. Reduce the heat to low and simmer the veal, skimming as necessary and turning the meat halfway through, until its tender and an instant-read thermometer inserted in the center registers 140, about 2 1/2 hours.
9. Transfer the veal to a carving board and cover loosely with foil.
10. Strain the cooking liquid into a medium saucepan and boil until reduced to 2 cups, about 8 minutes.
11. Season with salt and pepper.
12. Discard the strings from the roast and carve it into 1/4-inch-thick slices.
13. Serve with the braising liquid.

celery, bay leaves, onions, carrots, cloves, veal shoulder roast, salt, extravirgin olive oil, veal

Taken from www.foodandwine.com/recipes/barolo-braised-veal (may not work)