Method:
1. Marinade (essential – to be done the day before):
Place the meat in a large container with the wine, the vegetables cut into large pieces (carrot, celery, onion), garlic and all the spices.
Cover and marinate in the refrigerator for 12–24 hours, turning the meat halfway through.
2. Browning:
Drain the meat from the marinade (reserving the wine and vegetables).
Dry it and flour it lightly.
In a large saucepan, heat oil and butter and brown the meat on all sides until golden brown.
Add the drained vegetables and sauté for a few minutes.
3. Cooking:
Pour all the marinade wine over the meat.
Bring to a boil, then reduce to low.
Cover and cook over very low heat for about 3 hours, turning the meat occasionally. The braise should simmer gently.
Alternatively: you can bake in the oven at 160°C for 3 hours in a covered pan.
4. Sauce:
Once cooked, remove the meat and keep it warm.
Pass the cooking juices with the vegetables through a food mill or blend with an immersion blender.
Let the sauce reduce for a few minutes if it is too liquid.
