Preheat the oven to 160C/320F/gas 2.5.
Place the water in the small saucepan and heat to lukewarm.
Transfer to the small bowl and add the saffron stands. Leave to infuse until needed.
Place a little lard in the frying pan and heat until hot. Add a quarter of the meat and brown thoroughly on all sides. This needs to be done in batches as an overfilled frying pan will result in the meat being steamed rather than fried. Remove to the shallow dish and set aside while you brown the remaining meat in more melted lard.
Heat the oil in the casserole, add the onion, cover and sweat on a moderate heat until transparent and soft.
Add the garlic, mace, cinnamon and cloves and stir in thoroughly as you continue to cook for a few minutes.
Add the meat and cover with the beef stock followed by the saffron water and balsamic vinegar.
Season well with freshly ground black pepper and bring to the boil.
Immediately remove from the heat, cover with the lid and place in the oven for 2 ½ to 3 hours or until the meat is very tender.
Remove from the oven, sprinkle with the chopped parsley and serve.
