Red Wine Braised Veal Brasato Vitello
Ingredients
- 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
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