Take the meat out onto a paper towel and pat it lightly dry, then brown it in oil and set aside.

Finely chop the onion and sauté it in oil, then after a while add the vegetables (carrot and celeriac) and fry together. Add the sliced lemon and a spoonful of sugar, letting it caramelise. Stir in a spoonful of tomato purée and plum jam.

Pour in the wine and stock (or water if needed) and season with salt. Bring to the boil, then cover and place in the oven preheated to 160°C. You can thicken the sauce with crumbled bread if you like. Bake for about 2–3 hours, until the meat is tender, topping up with liquid during cooking as needed.

Finally, adjust the seasoning and thin with stock or water if needed.

Serve with crushed potatoes or mashed potatoes.