Braised Veal Shoulder with Barbaresco Sauce

Prepare the celery, carrot, tomatoes and peppers (ready to cook, e.g. peel, remove woody parts and dirt) and cut into small cubes. Peel and chop the onions and garlic cloves. Chop the sage leaves and rosemary needles as well.

Rub the roast heartily with salt and pepper. Heat the olive oil in a roasting pan and brown the veal shoulder all over. Add garlic, onions, vegetables and herbs and fry them heartily. Extinguish with about half of the soup. Add the bay leaves and let the whole thing bubble up.

Put the roast uncovered in the stove heated to 180 degrees on the lowest shelf. Stew the roast for about 2 1/2 hours, frequently pouring the gravy over it, adding soup if necessary.

Remove the meat from the roaster and wrap in foil. Strain the sauce with the vegetables through a fine sieve. Pour into a small pan and add the Barbaresco. Cook on medium heat for about ten minutes. At the end season with salt and freshly ground pepper.

Cut the veal roll roast into slices, arrange on a heated plate and cover with a little bit of sauce. Serve the rest of the sauce separately.

Tip

The luxury version of this roast: season the sauce with truffle paste at the end.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – even

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