Instructions

1. Preheat the oven to 170°C.
2. Heat the oil in a heavy-based saucepan. Season the meat with salt then brown it on all sides.
3. Meanwhile, finely chop the onion.
4. Transfer the meat to a plate, then soften the onion at low temperature. Add the garlic, thyme, stir for a minute then return the meat and pour over the wine and stock. Season with pepper. Bring to the boil, cover the pot and put it the oven. Roast for 1 hour.
5. Peel the vegetables, cut them into bite-sized pieces and scatter around the meat. Roast for at least another hour, maximum two. When the meat and vegetables are tender, the gravy is nice and thick, it’s ready.
6. Discard the thyme and bay leaves.
7. Cut the meat into thins slices and serve with the vegetables and the gravy.