Braised marinated beef shoulder

Instructions
Take the piece of meat, dry it from any blood present, and put it in a bowl.



Clean and wash the carrot, the celery, the onion and cut them into large pieces. Wash and dry also the sprig of rosemary, tie it with a string and place all the vegetables into the bowl containing the meat.



Then, pour the wine in order to cover almost completely the meat. Cover with plastic wrap and let stand for at least 2–3 hours.



Once the time of marinating has passed, in a clay pot pour oil and butter and let it melt on low heat. When it is completely melted, add the meat and brown it on each side so that it forms a light crust. When it is golden brown, take the vegetables and add them to the meat and cook for about 10 minutes.



At this point, add salt and pepper and drizzle with marinade, cover and cook for at least 2 hours and a half on low heat making the braised meat simmer slightly.



Once the meat is cooked, remove it from the pan and keep it warm while you prepare the sauce that accompanies it: take away the rosemary and mash the cooking liquid in the mixer.



Put on the heat and make it boil for a few minutes until it thickens, slice your braised meat and serve it accompanied with a few tablespoons of your sauce.