Red Wine-Braised Veal (Brasato Vitello) | Saveur

Ingredients

• 1 (2 1/4-lb.) piece boneless veal shoulder, tied with twine
• Kosher salt and freshly ground black pepper, to taste
• 4 oz. lardo or fatback, minced
• 4 tbsp. unsalted butter
• 1 (750-ml.) bottle of red wine
• 4 carrots
• 4 ribs celery
• 3 medium onions
• 1 clove garlic, crushed
• 4 1 ⁄ 2 cups beef stock
• 10 whole cloves
• 1 (3-inch) stick cinnamon
• 1 bay leaf
• 1 sprig rosemary
• 3 small potatoes, cut into 1/2" pieces
• 1 ⁄ 4 cup light rum