Sweet and sour ossibuchi

Preparation:

Preparation: Put the raisins to soak in warm water. Run the onions under cold water, then blanch them for about 3 minutes in slightly salted water. Lightly flour the shanks, shaking them to remove the excess flour, and put them to salt in a large frying pan in which you have heated 4 tablespoons of olive oil, flavored with a whole but peeled, slightly crushed clove of garlic, and 2 bay leaves. Sprinkle the meat with a glass of dry white wine and, when it has completely evaporated, add the soaked and drained raisins and the blanched onions to the saucepan. Wet everything with 2 ladles of very hot broth, season with salt and a generous pinch of freshly ground pepper, then cover the preparation and cook it over a moderate heat for about 1 hour and 20 minutes, often stirring the meat with a odorless and tasteless wooden spoon to prevent it from sticking to the bottom of the pan, adding a little more hot broth during cooking if it gets too dry. Remove the ossibuchi from the heat and arrange them on a suitable serving dish, previously heated. accompany them with the onions and all the previously filtered cooking liquid, then sprinkle them with a spoonful of parsley leaves, carefully peeled, washed, drained and finely chopped. Serve the shanks thus prepared on the table immediately.