Ze Manel dos Ossos (Neck Bones with Parsley Orange Sauce)

Ingredients

• 4-5 lbs.
  Pork neck bones
• 1⁄2 bottle
  Portuguese white table wine
• 2
  onions, quartered
• 3 ea.
  Carrots, large, cut into 3-inch pieces
• 4 stalks
  Celery, cut into 3-inch pieces
• 15 ea.
  Garlic cloves, whole, peeled
• 3 ea.
  Bay leaves, fresh
• 10 sprigs
  Thyme
• 1 T
  Ground pepper, coarse
• Salt to taste
• Oil for searing
• Parsley orange sauce (recipe follows)