Step 1

Preheat oven to 350°

Step 2

Generously salt and pepper the meat

Step 3

In a large dutch oven heat olive oil over medium-high

Step 4

Once smoking, brown meat in batches until brown on all sides

Step 5

Remove from pot and continue until all the meat is cooked

Step 6

Set the meat aside. Still over medium-high heat, cook pancetta until crispy

Step 7

Add onions, carrots and celery stirring constantly to scrape up brown bits

Step 8

If your vegetables are sticking to the bottom, add another tablespoon of olive oil

Step 9

Cook the onions, carrots and celery until softened

Step 10

Add garlic and stir until fragrant. Using tongs, nestle the meat into the vegetable mixture

Step 11

Pour the wine over the meat

Step 12

The meat should not be completely covered

Step 13

Stir in tomato paste

Step 14

Add the bay leaves and thyme

Step 15

Bring the liquid to a boil

Step 16

Once the liquid is boiling, cover with the lid and move to the oven

Step 17

Cook for 2 hours. Once the roast is done, the meat should be tender

Step 18

Move the meat to a serving dish and tent with foil

Step 19

Without the lid, bring the liquid and vegetables to a boil over medium-high heat

Step 20

After about 8-10 minutes the liquid should thicken and reduce by about ⅓

Step 21

This will be your “gravy”

Step 22

Pour the gravy over the top of the meat

Step 23

Garnish with Italian parsley and serve warm over egg noodles or mashed potatoes.