Slow-Cooked Fall-Off-the-Bone Veal Shoulder

Ingredients

• 2 tablespoons Tuscanini Olive Oil
• 2 Vidalia onions, diced
• 2 teaspoons salt, divided
• 3 to 4 carrots, chopped
• 1 stalk celery, chopped
• 3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
• 1 veal shoulder
• 3 to 4 bulbs fennel, checked and sliced
• 1/2 teaspoon whole peppercorns
• 1 bay leaf
• bouquet garni (small bundle of thyme, rosemary and sage)
• 4 cups chicken stock, such as Manischewitz Chicken Broth or bone broth
• rice or parsnip mash