Put all the celery, carrots, onion, garlic, parsley and fennel seeds in the mixer. Coarsely chop and put this beaten in a pan with the stichi, oil, salt, pepper and two beers and let the meat marinate for about half an hour.

Bake the stichi with all the marinade at 180 °, leaving them covered with parchment paper and aluminum for the first half hour of cooking.
Then uncover them and continue cooking for about 2 hours, wetting the shins with the sauce that will form on the bottom.
Serve hot.