Heat the clarified butter in the casserole dish. Season the meat, dust with flour and brown in batches for approx. 3 mins. each batch. Remove from the pan and set to one side.
In the same pan, sauté the garlic and chilli pepper, pour in the wine, bring to the boil and allow to reduce almost completely. Pour in the stock and add the bay leaf. Return the meat to the casserole dish. Cover and cook on a low heat for approx. 1 1/4 hrs. Add the potatoes, squash and chard, remove the lid, finish braising for about 30 mins., season. Garnish with parsley.