Beef drumstick with Barolo

Preparation:

Preparation: Boil the drumstick for 2 hours and 15 minutes, placing it in boiling salted water flavored with two bay leaves, a pinch of coriander and an onion staked with a few cloves. Cut the carrots, turnips, celery and cauliflower florets into chunks. When the time indicated for the boiled meat has elapsed, add the vegetables thus prepared to the broth, except for the cauliflower, which you will add after the others have boiled for seven minutes. After adding the cauliflower, calculate another seven minutes of cooking, then switch off. Just before turning off the heat, prepare the sauce: put 2 tablespoons of coriander, half a pepper, 2 cloves, 2 coarsely chopped shallots, a pinch of salt and all the wine in a small saucepan. Over high heat, reduce it by more than half, then add 2 ladles of broth, a teaspoon of meat extract and one of starch, previously diluted in very little cold water. Let the sauce thicken, then strain it. Arrange the spindle cut into not too thin slices on a serving plate, possibly heated, garnish it with the vegetables and serve immediately, presenting the sauce on the side.