How to Lard, Tie, and Braise a Veal Shoulder Clod

Use a long, flexible knife to cut the fat away from the rind of a piece of fatback.

Cut the fatback into strips about ¼ inch on each side.

With a hinged larding needle, pull the strips through the veal and out the other side. Cut off the excess.

Tie the veal lengthwise and then around the sides.

Place the clod, in a pot as close to its size as possible, over a bed of thickly sliced carrots and onions.

When the liquid released by the veal has caramelized on the bottom of the pot, add broth to come halfway up the sides of the veal. Cover and simmer.

Baste the roast until the liquid is syrupy and the roast is shiny.

Serve in warmed soup plates with braising liquid.