Wash the meat, pat it dry. Truss with butcher twine. Season with salt and pepper.
Heat 4 tbsp of olive oil in a Dutch oven and brown the roast on all sides. Add the carrot, onion, celery and garlic to the pot and sauté. Pour in half of the milk, bring to a boil, reduce to a simmer, cover the pot and simmer for about 1 hour on low heat. Baste the roast frequently as it cooks, gradually adding the rest of the milk.
Meanwhile, peel the shallots and cut them into rings. Heat the remaining olive oil in pan and sauté the shallots until golden brown. Deglaze the pan with vinegar and wine, then add the bay leaves and peppercorns. Simmer over low heat until the liquid thickens. Remove bay leaves and peppercorns.
Remove the roast from the Dutch Oven and keep it warm. Remove butcher twine with scissors.
Strain the sauce from the meat through a fine sieve and add to the shallots. Bring the sauce to a boil and season with salt and pepper. Slice the meat and present covered in sauce.
5 each CF Sauer bay leaves
2 each Piancone Epicureo Boneless Veal Eye Round Leg , Trussed with Butcher Twine
2 each Peak Fresh Produce® Carrot(s), diced
4 ribs Peak Fresh Produce® Celery, diced
8 each Peak Fresh Produce® Garlic, Clove(s), whole