veal shoulder (about 1 kg 200 g), cut into 1 1/2-inch cubes (4 cm) • veal breast pieces (tendons) • veal bone • olive oil • butter (about 10 g) • finely chopped parsley • dry white wine (about 17 fl oz or 500 ml, such as Riesling) • vegetable broth (about 17 fl oz or 500 ml, or hot water plus 1 vegetable bouillon cube) • veal stock or demi-glace • large onion • medium carrots, peeled and left whole • large bouquet garni, washed (leek greens, celery leaves, lovage sprig, etc. — in winter, I use frozen bouquets from summer) •