Instructions: Heat the oil and butter in a flameproof casserole add the onion carrot and celery and fry gently for 5 minutes stirring occasionally.

Increase the heat add the meat and cook turning until sealed.

Add the wine bring to the boil and simmer until well reduced.

Add the stock tomato puree herbs and salt and pepper to taste.

Bring to simmering point cover and cook in a preheated cool oven 150 degrees C (300 degrees F) Gas Mark 2 for 3 hours or until tender.

Slice the meat thickly arrange on a warmed serving dish and keep hot.

Discard the herbs.

If necessary reduce the sauce to about 150 ml by boiling uncovered stirring frequently.

Check the seasoning and spoon over the meat.

Serves 8

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.