Long brown-braised meats are browned and cooked until the muscle fibers break down, leaving the meat tender. This method shows off the veal shoulder clod at its best. Remember to lard it thoroughly, a process that may take as long as 40 minutes.
|garlic cloves, chopped|
|veal shoulder clod|
|veal or pork trimmings, pancetta, or prosciutto, chopped|
|white or brown meat stock|
|large bouquet garni|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.