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Prepare the marinade first.
Mix the balsamic vinegar with the soy sauce, add the spices and salt and with this mixture massage the meat well on the bones, then put the bones in the casserole for vacuuming.
Fill with mineral water, as long as the bones are covered and close the lid immediately, so that the mineral water does not have time to lose its acidity.
We connect the casserole to the Food Saver vacuum cleaner, by means of the cable, we switch the casserole button to the position for vacuuming and we start emptying the casserole.
Repeat the vacuuming once more, so that the effect is maximum, then turn the knob on the pan to the closed position and put the pan in the fridge for a maximum of one hour.
After this interval, remove the bones from the marinade, drain them lightly and brown them on all sides in hot oil.
Then put them aside and in their place, in oil, add onion, carrot and parsley root, cleaned and chopped into cubes, respectively rounds.
We suffocate them well under the lid, dripping a little from the marinade, and when they are easily penetrated, we add the peeled and chopped potatoes in larger cubes, as well as the zucchini, also chopped into larger pieces.
Fill with hot water until the vegetables are covered and let them simmer until they are slightly penetrated.
Then add the tomato paste and after a few minutes, adjust the taste of salt and spices.
Add the browned lamb bones, bay leaves and finely chopped garlic, as well as diced peppers.
Leave the stew on the fire for another 10-15 minutes, and at the end, after extinguishing the fire, add the chopped parsley.
It turned out very good, slightly sweet, slightly sour and suitable for seasoning.
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