Heat some olive oil in a thick-bottomed pot (I use cast iron).
Add the sliced onion. Season lightly with salt and sauté 5 minutes.
Add the meat and brown it 4-5 minutes on each side over high heat.
Put in the rosemary and wine, season with salt and pepper and turn 2, 3 times and after a few minutes cover.
Let cook over very low heat for 3 hours, turning the meat occasionally. You can add a little homemade broth.
Put the ends of the zucchini, a few pieces of celery, onion and very little of the meat in a saucepan and cover with water.
Salt just slightly and let boil 10 minutes.
Add the vegetables the last half hour of cooking time.