*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Season meat with salt and pepper. In a 6- to 8-quart Dutch oven brown meat on all sides in hot oil; drain. Carefully stir in the wine, broth, onions, garlic, rosemary, and the 1/4 teaspoon pepper. Bring to boiling; reduce heat. Simmer, covered, for 2 to 2 1/4 hours or until meat is very tender.
To serve, transfer meat and onions to a serving dish. Skim fat from pan juices; pour juices over meat. If desired, sprinkle with parsley.