Ingredients for 4 servings:
2 veal knuckles and 2 veal topsides
3 green onions
Olive oil
1 stalk celery
1 carrot
Vinaigrette, salt, pepper

Preparation:
Clean well knuckles and topside. If necessary burn a bit knuckles.
In a big pot heat abundant water with celery and carrot.

When water boil add knuckles and topsides.

Boil for 2 hours. When meat is tender, take out from broth and let cool. Separate bones from connective tissue, place cartilage in a medium-mixing bowl. Cut into thinly slices, add green onion, salt and pepper.

Dress with olive oil and vinaigrette.

Toss well and serve.

If desired, add garlic and parsley minced.