Technical Stages :

• Have the butcher to bone the shoulder, leaving only the handle bone.
• Prepare the stuffing:
• Chop the veal or pork meat with the pork belly. Mix with the drained breadcrumbs.
• Add the chopped garlic and parsley, the whole egg. Season: salt, pepper and grated nutmeg.
• Mix and stuff the shoulder. Sew to keep the stuffing inside.
• Heat up the oil in a casserole dish, and brown the shoulder in it over low heat, until golden. Add the onion, the tomato, and moisten with the broth or water and vinegar.
• Season, cover, and cook over medium heat for 1h40.