• 3 Pounds veal short ribs
• 3 tablespoon olive oil
• 1 cup diced carrots
• 1 cup diced onion
• 1 celery stalk
• 6 garlic cloves, peeled
• 1 cup dry white wine
• 5 cups veal stock
• 1 bouquet garni (parsley, thyme and bay leaves, tied together tightly)
• 1 tablespoon of Kosher salt
• 1 teaspoon of freshly ground black pepper
• 4 medium parsnips, peeled and sliced in 1/4" x 2" matchsticks (2.5 cups)
• 2 ounces of unsalted butter
• Pinch of sugar
• 2 tablespoons chopped parsley

Warm the olive oil in a large sauce pan over high heat. Add the short ribs and brown the meat (about 2 minutes on each side). Remove the meat and set aside to drain on a paper towel lined plate. Using the same pan with the meat juices still in it, add the carrots, onion, celery and garlic and sauté the vegetables until they begin to brown, about 5 minutes.

Add the wine to deglaze the pan by stirring and scraping the sides and bottom of the pan to loosen the browned bits. Bring ingredients to a boil, then add the short ribs, veal stock, bouquet garni, salt & pepper and return to a boil.  Let simmer for about 1 hour.

Combine the parsnips, 3/4 cup of water, and salt and pepper to taste in a large sauté pan over high heat and bring ingredients to a boil.

Continue to cook until the liquid has evaporated and the parsnips are cooked through and tender, about 5 minutes.

Add the butter and sauté until the parsnips turn golden brown, about 4 minutes.

Once the meat and vegetables are cooked through, separate the veal ribs and place them on a platter.

Strain the remaining juice from the saucepan and pour it over the meat. Scatter the parsnips all around and garnish with chopped parsley on top. Serve immediately.