2 tablespoons oil

2 Spanish onions, diced

4 teaspoons salt, divided

1 jalapeño, seeds and membranes removed, very finely diced

4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic

8 stalks celery, sliced

5 large sweet potatoes, cut into large chunks

1 and 1/2 cups white wine, such as Baron Herzog Chenin Blanc

8–10 cups water, to cover

2 pounds (1 kilogram) bone-in flanken