1. Preheat the oven to 350F. Heat the butter and 1 tablespoon of the canola oil in a Dutch oven over medium-high heat.

2. Meanwhile, prepare the veal shoulder roast: Wash and dry the meat and then tuck the sliced garlic into the tied-up end before salting generously. Mix the flour with the dried herbs and cayenne pepper and coat the roast. Shake off the excess flour mixture.

3. When the butter's foam subsides, use the tongs to carefully brown the roast on all sides, 8 minutes. (The string will not burn, and will be removed before carving.)

4. Remove the roast to a plate. Pour off most of the fat in the bottom of the pan.

5. Add the remaining 2 tablespoons of canola oil to the Dutch oven along with the sliced onion. Use the tongs to scrape the browned bits on the bottom of the pan, 3 minutes. Deglaze the pan with the red wine. When the wine has reduced by 1/2, about 4 minutes, add the stock or water and tomatoes. Break up the tomatoes with a spoon.

6. Put the veal roast back into the Dutch oven, cover tightly and roast in the oven for 1 hour.

7. Meanwhile, prep the radishes: Remove the stem ends, and chop into large, even chunks if using large radishes. (Smaller radishes may be cooked whole.)

8. After an hour, add the radishes to the Dutch oven and cook for a further 30 minutes, or until the veal roast reaches an internal temperature of 155F.

9. Remove the finished veal roast out to a cutting board and cover with foil. Remove the braised radish chunks to a serving dish. Strain the onion, tomato and red wine mixture into a saucepan and reduce over medium-high heat until thick and glossy, 5 minutes. Stir in the parsley.

10. Cut away and discard the strings and slice the veal roast. Serve over the braised radishes and top with the reduced sauce.