Braised Veal

Preparation:

Preparation: Splint the meat with the bacon strips. Heat the oil in a saucepan, add the fat from the ham, put the onions and carrots cut into thin slices, let them soften and brown over a moderate flame. Arrange the meat tied with white kitchen string, brown it well on all sides. Turn it several times, add salt and pepper and after 10 minutes sprinkle it with a glass of wine, raise the heat and let it evaporate. Continue cooking for another 10 minutes, pour the second glass and let it evaporate. Add the hot broth, cover and cook over medium heat for an hour and a half. Remove the braised meat from the pan, untie it, pass the sauce through the mill, pour it hot over the sliced meat. Serve. Accompanying wines: Nebbiolo D'Alba DOC, Sangiovese Di Romagna "Superiore" DOC, Portulano VdT Del Salento.