Preparation
Step: 1/13

Preheat the oven to 180°C (160°C fan, gas 4). Peel and dice the celery, onions and carrots.

Step: 2/13

Combine in a hot ovenproof pan in 1 tbsp hot fat until lightly coloured.

Step: 3/13

Rinse the meat, dab dry and season with salt and pepper.

Step: 4/13

Remove the vegetables from the pan and fry in the remaining fat until browned.

Step: 5/13

Remove from the pan and cook the tomato paste in the pan juices.

Step: 6/13

Pour over the wine. Cook until it reduces by half.

Step: 7/13

Add the vegetables.

Step: 8/13

Put the meat on top.

Step: 9/13

Pour in a little broth so that the meat is sitting about a third submerged in the sauce.

Step: 10/13

Cook for 21/2 hours in the oven. Turn the meat occasionally. Add extra stock as needed.

Step: 11/13

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.

Step: 12/13

Leave the meat rest wrapped in foil.

Step: 13/13

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.