Remove bones from meat and keep meat and bones separate (see note). If needed, remove most of the fat from meat and cut into cubes.
In a large saucepan, brown bones in 30 ml (2 tablespoons) of oil. Set aside on a plate.
In the same pan, brown meat pieces. Add oil if needed. Season with salt and pepper and sprinkle with ground coriander. Set aside on a plate.
Brown chorizo and shallots in remaining oil (15 ml/1 tablespoon). Deglaze with wine. Add broth, veal meat and bones. Bring to a boil. Cover and simmer over low heat for 1 hour. Add potatoes and cook for about 45 minutes, uncovered, or until meat and potatoes are tender. Remove bones. Adjust seasoning. Add parsley.
Serve with a green vegetable.
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