Slow-cooked veal cheek with barolo wine

Ingredients

• 4 - Veal cheek 150 g. each
• 1,5 lt. - Vegetable broth
• 800 ml. - Barolo wine (or another red wine with ABV between 12 and 14)
• 5 - Cloves
• 2 – Garlic cloves
• 50 gr. - Baby carrots
• 1 – Bay leaf
• 1 – Finely chopped rosemary sprig
• 50 gr. - Olitalia Frantoio Monocultivar Extra Virgin Olive Oil
• Q.s. - Coarse salt
• Q.s. - Black pepper grains
• Q.s. - Salt