Veal Stew with Quince-Spezzatino di vitello con mele cotogne

• Peel and core the quince with a small, sharp knife, taking care as they are as they are very hard. 
• Cut them into 2 cm slices and put them into a roasting dish.
• Peel and chop the onion, carrot and celery stalk into approximately the same size pieces.
• Mince the garlic
• Finely chop the parsley

Preheat the oven to 160°C

• Add 125 ml (1/2 cup) of white wine and 125 ml (1/2 cup) of water to the chopped quince.
• Cover the dish with aluminum foil and cook for about 2 ½ hours, turning the quinces over once.
• Add extra water as necessary to prevent them from sticking. The quince should start becoming a beautiful, deep, pinky red color towards the end of this time. Leave them a little longer, if necessary.
• Heat 2 tablespoons of the olive oil in a stockpot over high heat.
• Add the meat and brown lightly on all sides. Season with salt and pepper. Set the meat aside on a plate.
• Add the onion, garlic, carrot, celery and parsley with the remaining tablespoon of oil the pot. Sauté on a medium heat for a few minutes until softened.
• Return the veal to the pot and add the juniper berries with the 250 ml (1 cuρ) of wine.
• Boil until most of it evaporates, then add the water. Cover the pot with a lid, lower the heat to a minimum and simmer for about 1 hour.
• Remove the lid and simmer for another hour or until the veal is very tender with a bit of thickened sauce. Add a bit more water, if necessary.
• Add the cooked quince slices to the veal pot and simmer for another 5 minutes to mix the flavors. Serve warm.