Preheat oven to 400 degrees.

Trim excess fat from meat, sprinkle with salt and pepper.
In a skillet, heat extra virgin olive oil. When very hot, brown meat on all sides. Place browned meat in a roasting pan with the bones and bake for 30 minutes.

Meanwhile, chop onions, carrots, and leeks coarsely. Add to the roasting pan after the 30 minutes have passed. Reduce heat to 350 degrees. Roast for another 25 minutes.

After 25 more minutes, add the wine and vinegar, and several leaves each of rosemary, sage, and thyme. Cook for 25 more minutes.

Remove roast from the oven and puree the vegetable mixture and drippings.

Allow the roast to rest, then slice.

Serve sliced meat with mashed potatoes or soft polenta, sauce with the drippings.

Acetorium Vinegars
NASFT Award winning Italian boutique vinegar makers provide a complete line of hand-crafted specialty vinegars.

Hand-crafted by esteemed sparkling winemaker Joseph Reiterer of Alto Adige and German master vinegar maker Robert Bauer, precision-aged Acetorium vinegars exhibit the best of both northern Europe and the Mediterranean. Instead of using flavor infusions, they judiciously select the basic ingredients for each vinegar. For example, Acetorium Barolo, Chianti, and Pinot Grigio vinegars are made from quality wines.

Acetorium balsamic apple vinegar is barrel-aged for several months in order to concentrate its aromas slowly and promote gradual evaporation, while Acetorium fruit vinegars are carefully aged in stainless steel tanks, to preserve the intensity of their flavors.

All Acetorium vinegars have an extraordinary depth of flavor, with complete flavor harmony and acid balance.