For the recipe Brasato al vino, first peel the onion and slice it with the cleaned carrots. Also peel and crush the garlic.
Chop the parsley, celery, rosemary and sage leaves very finely and cut the bacon into strips.
Now wash the meat, pat dry and lard with the bacon (use a larding needle for this or perhaps just pierce slits in the meat with a small, very sharp kitchen knife and fill with the bacon strips). Then tie with a spagat so that the roast keeps its shape while braising. Dredge the meat in flour.
Heat the butter and olive oil in a pan and fry the onion slices briefly, then place the meat on top, add the garlic, carrots and chopped herbs and season with salt, pepper, a little freshly grated nutmeg, bay leaves, thyme and a pinch of sugar.
Now roast until the meat has a light crust on all sides. Then pour a cup of wine so that the stock separates from the bottom. Turn the meat a few times until the wine has boiled away. Pour the rest of the wine and let it steam, covered, at a low temperature for 3 hours.
At the end of the cooking time, remove the Brasato al vino from the Reindl, slice it finger-thick and pour the gravy over it.