How to make
The meats need to be at room temperature. Remove the tendons, cut the meat into coarse pieces and put them in oil to fry for 5-8 min., add salt and black pepper and remove from the stove.
Peel and clean the vegetables. Chop the carrots and leeks into round slices, the potatoes and onions coarsely, the garlic and parsley finely.
Place the veggies in a clay pot. Add the meats, along with the fat they've released, sprinkle with cumin, paprika, salt, black pepper, bay leaf and pour in the wine and broth.
Close with the lid, put it in the oven, turn it on to 390°F (200 °C) for 30 min., then lower to 360°F (180 °C) for 90 min.
Take it out and serve the stew with chopped parsley.
