Braised meat of the Gonzagas

Preparation:

Preparation: Place the meat, butter, onion or thinly sliced shallot, cloves and cinnamon in a saucepan. Brown over high heat, then sprinkle with a drizzle of stock (also stock cube) and cook covered for about an hour. Wet with the wine, sprinkling with pepper. When the wine has evaporated, add the cream, add salt and finish cooking over very low heat. Pass the cooking juices through a sieve and pour over the sliced meat. Accompany with mashed potatoes.