Instructions: In bottom of Dutch oven, melt butter & add onion, carrot, celery, parsley, rosemary & garlic. Simmer several minutes, stirring frequently until vegetables are soft but not brown. Add meat & stir until it loses all pink. Add wine, stock, salt, pepper & rind & bring sauce to good simmer. Cover tightly & place in 275 oven for 4-5 hours. Serve hot.

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