Preheat an oven to 190℃/gas mark 5. Place the bones on 2 roasting dishes and roast for 20–25 minutes until golden brown
Tip the bones (along with the rendered fat) into a large saucepan and cover with water. Simmer for 3-4 hours, then strain the liquid into a clean pan and bring to the boil. Season with a generous pinch of salt then use a hand blender to blitz the liquid. Place in the fridge to cool, blending every hour to ensure the fat emulsifies into the broth. You should end up with around 3 litres of stock – measure out around 1.6 litres (400ml per portion) of the broth for this recipe and freeze the rest for another dish
For the dumplings, heat the vegetable oil in a medium-sized frying pan. Once hot, add the onion and season well with salt. Cook until golden then add in the ‘nduja, stirring until it breaks down. Place the mixture in the fridge to cool
Once cooled, mix the 'nduja onions with the veal mince, sausage meat and parsley. Fry a little pinch of the mixture to check you're happy with the seasoning
Divide the mixture into 20 equal portions. Place each portion onto the centre of a wonton wrapper, then brush the edges of the wrapper with water. Fold each wonton into a triangle, then pinch the two end corners together with a little water to complete the dumplings
To serve, bring the broth to the boil. Turn down to a simmer and add the dumplings. Simmer for 5 minutes until cooked through. Add the kale, then divide between 4 serving bowls and enjoy!