Have fun preparing this mushroom dish!
For the veal shoulder, preheat the oven to 150 °C.
Sear the veal shoulder in olive oil over medium heat on all sides, remove and pour off the juices.
Sauté the prepared vegetables with the powdered sugar in the roasting pan until translucent. Fold in the paradeis pulp, sweat briefly and extinguish with half of the Barolo. Boil to 1/3, add the remaining Barolo, boil a second time and pour the poultry stock. Place the meat in the sauce and cook in the heated oven on the middle shelf with the lid closed for about three hours, turning a few times to the other side.
About twenty minutes before the end of the cooking time, add the dried mushrooms with the bay leaf spice to the sauce and season with the mixture from the spice grinder. Finally, add the garlic and the lemon peel and let it soak in the sauce for a few minutes.
Remove the roast, pour the sauce through a sieve, squeezing the vegetables well. Season the sauce with salt and pepper and heat the meat again in the sauce.
In the meantime, for the vegetables, sweat the perennial, celeriac and carrot pieces in a saucepan in the olive oil at low temperature, extinguish with the white wine, simmer to a large extent and pour the vegetable soup. Cut the chili pepper in half, remove the seeds and rinse. Add to the vegetable form with the bay spice, cover with a lid on low temperature zw.