PREPARATION
Fry the vegetables in an earthenware pot (cut into not too fine pieces) with half a glass of olive oil and the beaten lard. Add the meat, turning it often so that it can brown well. After sprinkling a little salt and pepper, add water, but not so much (to cover the meat), close the pot with a sheet of yellow butcher paper, and finally place a deep plate on top of the paper that you will fill with red wine.
Cook over very low heat for about 2-3 hours, turning the meat from time to time. Once the wine has evaporated, turn off the heat.
The next day, resume cooking, leaving the pan uncovered for 1 hour, always over very low heat.
NOTE:
To be served hot with the cooking vegetables or accompanied by mashed potatoes.
Finely chopped it is used for the filling of anolini.
