Braised Veal Shoulder

Bone a medium-sized veal shoulder, pound well, season with salt, pepper and a pinch of rosemary and bay leaf reduced to powder, roll it up, tie with string, and season the outside too with salt and pepper. Put into a braising pan with a lip so as to cover the shoulder drizzled with abundant butter or other fat.

Brown in the oven, then lower the heat and continue cooking, sprinkling from time to time with spoonfuls of stock (or water) and the cooking liquid. After an hour and a quarter, transfer the shoulder to a crockpot, douse with cooking liquid, put the potatoes around it well soused in oil and butter, the onions, previously ¾ cooked, with a piece of butter or some oil and a good helping of salt.

Complete the cooking in the oven, mixing the garnish well and basting the shoulder several times with its liquid. Serve piping hot.