The braised veal is a tasty recipe, a classic of North Italy, with a long marinating for the meat. The cooking is long as well, in its own steam, using the lid and the fire to a minimum. We recommend a pan that has an airtight seal, because it is very important to not disperse the cooking vapors, to obtain a soft meat. Thisrecipe needs match a very good red wine, full bodied and plenty of taste, with tertiary aromas, aged a few years.
Start the marinade one day before. Peel half of the onion (1) and cut it into large slices (2). Leave aside on a saucer (3).
Place the meat in a bowl (4). Peel the garlic clove (5) and add in the bowl (6).
Add also the onion wedges (7) and then pour the red wine (8), to top the meat. Then add the bay leaves (9).
As last add the cloves (10) and the dried thyme (11). Leave the bowl in the fridge (12) for about 24 hours.
The day after, take the meat out of the marinade to drain it (13). Meanwhile prepare the rest of the ingredients. Take a half onion, peel and chop it finely (14), then leave aside on a saucer (15).
Wash the celery stalk (16), dry and cut first in strips (17) then chop it (18) and leave aside on a saucer.
Wash the carrot (19) and grate it finely (20). Leave aside in a small bowl (21).
Take the pancetta, cut off the fat (22) cut it into dices (23) to leave aside on a saucer (24).
Now pour five tablespoons of extra virgin olive oil (25) into a large pot, together with the butter (26). Light the fire over medium heat and melt the butter. Once melted, add the veal (27) in the pot, rising the flame at the maximum. In this way the meat cannot drop off its liquids and not dry during cooking.
Then add the pancetta (28). Meanwhile, filter the marinade wine (29) in a strainer and pour in a glass. Then start to turn the meat also on the other sides (30), so as to brown everywhere.
One done, lower the heat and pour the wine (31), covering the veal with an aluminum foil (32). This will steam and help the meat to cook well also inside. Cover with a lid and let cook for about half an hour, until the wine has reduced. Once done, the chopped onion in the pot (33).
Add also the celery (34) and the carrot (35). Mix well (36) and let flavor for five minutes.
Then add the tomato sauce (37), mix well (38), and add some salt (39).
Sprinkle with fresh ground black pepper (40), mix again (41) and cover again with the aluminum paper (42) and with the lid.
After 10 minutes pour the hot vegetable broth (43) up to top completely with meat. Cover again with the aluminum (44) and the lid (45), and then let cook for about two hours, always checking the level of the sauce. Do not let it dry, and add a little hot water. If needed.
When the cooking is finished, place the veal on the cutting board (46) and slice it (47). Then place on the plates (48).
Pour the cooking sauce into a blender (49) and blend it (50) to pour it (51) onto the slices of veal to serve immediately on the table very hot.
