1. Season the meat with the salt and pepper. Heat 1½ tablespoons of the

oil in a large Dutch oven set on medium-high heat until sizzling, about 2

minutes. Brown the meat on both sides in the hot oil, about 3 minutes.

Transfer the meat to bowl and set aside.

2. Add the remaining olive oil to the pan and heat on medium-high heat

until sizzling, about 2 minutes. Add the garlic, red pepper flakes and

pancetta and cook for 1 minute. Add the onion, carrot and celery along

with the bay leaves, thyme, rosemary and parsley. Cook for 3-4

minutes, until almost dry. Stir in the tomato paste and cook for 1-2

minutes.

3. Pour in the wine and beef stock and bring to a boil, stirring to dislodge

any brown bits from the bottom of the pan. Return the cooked meat

and any accumulated juices to the pan, reduce the heat and simmer,

covered, for 3-4 hours. Transfer the meat to a cutting board to rest,

covering it with a tent of foil to keep warm.

4. While the meat is resting, bring the cooking liquid to a boil and cook,

stirring frequently, until reduced by half, about 30-40 minutes. To make

a smooth sauce, puree the vegetables and liquid in the pan with a hand

held blender.

5. To serve, arrange the meat slices on a serving platter with the sauce

served on the side.