3 pounds veal ribs
2 Spanish onions
2 stalks of celery
2 large Idaho potatoes
2 cups good white wine
2 cups water
4 stems fresh parsley
4 garlic cloves
salt & pepper


Preheat oven to 350 degrees.
Boil large pot of water add ribs and allow them to cook for 10 minutes.
While ribs are boiling, wash celery, cut off top and root ends and cut into large dice.
Wash potatoes and cut into large chunks.
In a deep roasting pan, add the celery and onions, lie ribs on top of them and add potatoes on top of that.
Add the garlic, parsley, salt and pepper.
Cover roasting pan with aluminum foil.
Cook for 1 hour.
Check to make sure a nice amount of the liquid is still in the bottom of the pan.
Cook another hour and a half.
Flip the ribs once or twice during this time to make sure they stay well coated with the wine, water mixture.
When finished plate vegetables in the bottom of a large bowl.
Put ribs on top and then a little more vegetables.