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Look at the table and replace the original ingredient with the alternative one. Pay attention to the quantities which could be different.
In a large container, marinade the beef in Barolo. Add sliced onion, carrot, chopped celery, two bay leaves and a few black peppercorns. Marinade for 24 hours, turning the meat only 3 or 4 times. When you are ready to cook the meat, remove it from the marinade and pat dry.
Tie it up with string to keep its shape and place in a pot with 1 heaping tablespoon of butter, peeled garlic and rosemary. Brown the meat on all sides.
In the meantime, strain the marinade to remove vegetables and herbs, which should brown with the meat. Set aside. Season the braised beef shoulder with a pinch of salt and continue cooking. Baste often with the strained wine. Cover and cook over moderate heat.
Skim the fat off the sauce with a ladle and discard. Thicken the sauce with some starch dissolved in very little water. When the meat is ready, gently remove the string and arrange the shoulder on a serving platter. Carefully slice the beef and top with gravy.