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