Originally Posted by ordo
And that recipe is...?
Here you go my friend;
Do use veal, no beef, mainly for that specific veal taste but also for the cooking time; older beef needs to cook forever.
- cut through the membrane around the meat on several places, this will prevent the meat from curling
- dust meat with flour
- brown the meat on medium fire for about 8 minutes per side in oil/butter (I know, that's a long time)
- pour quite a bit of white wine in (a few millimeter high).
- add 1/4 teaspoon of garam masala, 2 laurel leaves, 2 kaffir (combava) leaves, 5 whole cloves of peeled garlic, 5 whole all-spice corns (aka Jamaica pepper).
- let simmer uncovered (!) until nearly all wine is evaporated (may take another 15-30 minutes)
- add hot water, just nearly halfway the height of the meat
- let simmer on very low, covered this time, for somewhere between 45-90 minutes... or longer; check with the tip of a knife for doneness, add 15 minutes extra if not completely done. Add some hot water during cooking time if necessary.
- make a gremolata with lemon zest, crushed garlic and freshly chopped parsley.
- Spread gremolata over the meat and serve
@Siduri; I have some lamb neck in cut in chunks, so I'm making your recipe this weekend! I suppose lamb neck will do fine instead of shoulder. There's bones inside the chunks, but I hope they will all contribute to the result... using water as a braising liquid.