Bavarian Ossibuchi

Preparation:

Preparation: Flour the shanks and brown them well on both sides in 1 pan with 4 tablespoons of oil and 20 g of butter. Add the peeled, washed and finely chopped vegetables and let them dry, adding a few spoonfuls of water, if necessary. Sprinkle with the wine, let it evaporate, add salt and pepper and, after 3 minutes, pour in the boiling stock. Leave to cook slowly for 90 minutes, with the container covered. Finally sprinkle with the washed and chopped parsley.