2 ¼ pounds boneless veal shoulder, tied with twine
½ tablespoon Kosher salt
⅛ freshly ground black pepper
4 ounces lard or fatback, minced
4 tablespoon butter, unsalted
1 750-ml bottle of red wine,
4 ribs celery
3 medium onions
1 clove garlic, crushed
4 ½ cups beef stock
10 whole cloves
1 -3" stick cinnamon
1 bay leaf
1 sprig rosemary
3 small potatoes, cut into ½" pieces
¼ cup light rum
Pre- heat oven to 300°.
Season veal with salt and pepper.
Heat half the lard 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 ½ hours.
Meanwhile, heat remaining lard and butter in a 4-qt. pot over medium heat.
Cut remaining carrots, celery, and onions into ½ " 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.
You can combine this excellent plate with some other of our collection.
Variation from Saveur