Roasted veal with vegetables

Ingredients:

2 kg of veal, bones in (brisket or short-ribs flanken style) cut in 4-8 pieces, 2 tablespoons of olive oil, 2 large onions chopped, 6 carrots cut in thick pieces, 2 celery springs cut into large pieces, 8 cloves of garlic, 12 frozen spring onions, 6 potatoes cut in large pieces, 1 cup of red wine, ½ cup of sweet red wine, 1 tablespoon of Worcestershire sauce, 3 cups of chicken broth, 1 quince cut in fine cubes, 2 tablespoons of sugar, 2 bay leaves, Salt & pepper

Method:

Preheat the oven to 150°. Add salt and pepper to the meat. Sauté the meat in a pan with some olive oil, around 4 minutes each side. Remove the meat and add the chopped onion, sauté for 6 minutes. Add back the meat, add the sugar, the wines, the bay leaves, the Worcestershire sauce and the quince. Bring them to a simmer and tranfer into a large baking pan. Add the chicken broth, cover the pan with aluminum foil and bake for about 3 hours. Remove from the oven and add the rest of the ingredients. Cover again with the aluminum foil and bake for 1 more hour. Serve while still hot.