Wash the meat, pat dry, season with salt and pepper.
Heat 4 tablespoons of butter in a casserole and sear the meat. As soon as browned on all sides, take it out of the pot and put it aside, covered.
Dice onions, carrots and celeriac and fry in the same casserole with another 4 tablespoons of butter.
Add half a bottle of the wine and reduce.
Add the second half of the wine and bring to the boil briefly, then reduce the heat significantly.
Put the meat - including the leaked juice - as well as the bay leaf, cloves, rosemary and thyme in the casserole with the red wine. Tip: use a spice ball or a large tea strainer, or cheesecloth, for the spices. Fishing out the rosemary needles is no fun. Been there, done that.
Cover everything and let it simmer for 3-4 hours, turning the meat occasionally.
As soon as the meat is tender enough, move on to the sauce. To do this, remove the meat from the casserole and leave it covered.
Remove the lid from the casserole, increase the heat to maximum and reduce the sauce by a third.
In the meantime, mix 1 tablespoon of corn starch with cold water in a cup to form a homogeneous mixture.
As soon as the sauce has boiled down, remove the herbs and, if necessary, add small amounts of the corn starch-water mixture until the desired sauce thickness is achieved.
Season the sauce with salt and pepper, add the meat and juice again. Garnish with Italian parsley.
We recommend mashed potatoes as a side dish. Enjoy!