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1
In a solid bottomed Dutch Oven or stockpot, melt butter and saute carrots, celery and onions. Meanwhile, chop the pancetta and add that.
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2
Saute until edges start to lightly brown.
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3
Add the meat and brown on all sides without removing the aromatics. Just slide them aside and around the meat.
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4
When the beef is browned on all sides, lightly salt and generously pepper, then add the milk, bay leaf, honey and gorgonzola. Bring to a slow simmer.
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5
Cover the pot and cook, on very low for 3 hours. Meat should be tender but not pulling apart.
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6
At this point the milk and cheese will have separated and look curdy. Do not worry, all that will be strained out and the flavor will remain in the liquid. Remove the meat and reserve.
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7
In a cheesecake lined strainer or a very fine seive, drain the pot of all the rest of the ingredients, pressing to get all the goodness out.
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8
With a gravy separator or an overnight refrigeration, skim the fat from the sauce.
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9
Clean the meat from the bones and remove the cartilage. Slice into bite sized pieces.
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10
Before serving, make a beurre manie with equal parts flour and butter (use a fork or your fingers) and with the sauce in a pan, add small bits while whisking continuously until the sauce starts to bubble. Add the last 2 teaspoons of gorgonzola and swirl pan to melt. Place the meat into the sauce for warming and serve. Can top with additional cheese.
