Take the browned meat out of the pot and set it aside in a smaller pot, covered with a lid. Add the root vegetables to the hot oil and sauté briskly for about five minutes. Add the onion and cook until golden.

Sprinkle in the sugar and let it caramelise briefly, then pour in the stock. Return the meat to the vegetables. Add the thyme, cover with a lid and braise until tender — this will take about an hour to an hour and a half.

Mix together a roux from butter and flour, and set it aside until the meat is done.

Take the tender meat out and put it back into the small pot where it rested earlier — ideally while the pot is still warm. Pour the roux into the pot with the vegetables and stir thoroughly. Simmer for about 15 minutes.

Now take a fine sieve and push the simmered vegetables and roux through it, so the sauce becomes beautifully smooth and silky. Simmer for another five minutes. Finally, stir in the cream and just gently warm it through.

You can finish by adjusting the seasoning with a splash of warmed vinegar and a little sugar, depending on how you like your sauce. Serve with dumplings, gnocchi or pasta.