Preheat the oven to 180°C (160°C fan, gas 4). Peel and dice the celery, onions and carrots.
Combine in a hot ovenproof pan in 1 tbsp hot fat until lightly coloured.
Rinse the meat, dab dry and season with salt and pepper.
Remove the vegetables from the pan and fry in the remaining fat until browned.
Remove from the pan and cook the tomato paste in the pan juices.
Pour over the wine. Cook until it reduces by half.
Add the vegetables.
Put the meat on top.
Pour in a little broth so that the meat is sitting about a third submerged in the sauce.
Cook for 21/2 hours in the oven. Turn the meat occasionally. Add extra stock as needed.
Add the bay leaves to the sauce after 11/2 hours. Place the cinnamon, juniper and pepper in a spice bag, seal well and place in the sauce.
Leave the meat rest wrapped in foil.
Sieve the sauce into a pan. Add the vanilla pod, orange zest and peeled, halved garlic clove. Allow to simmer to the desired consistency (thicken with a little cornflour as needed) and sieve again. Season with salt, sugar and pepper. Cut the meat into slices and serve with the sauce. Garnish with carrots and pears.