1. Place pork neck into a pot, submerge with red wine and bring to a boil .
2. Add veal stock and salt. Bring to a boil.
3. Add all washed and cut vegetables, herbs and spices.
4. Cover with lid and transfer to oven pre-heated to 150 °C to 160 °C for 3 hours.
5. Check if meat is tender.
6. Separate meat from the vegetables. Set meat aside and keep covered. Push the vegetables through a sieve.
7. Reduce the braising stock while skimming the fats.
8. Return meat to stock.
9. Serve the next day or even a few days after.
