Simple and tasty slow cook dish with minimal preparation as oven will do the perfect job.

Preheat oven to 170°C.

Heat oil and butter in a stew pot. Season the meat all over with salt and pepper and seal in batches, on all sides until golden. Remove and set aside onto a plate.

Add the pancetta, onions, garlic, allspice and bay leaves and cook for 3-4 min to soften the onion then add the tomato paste. Return the meat along with the bone marrow and then deglaze the pot with the red wine. Reduce by a third and then add stock and potatoes. Add a little more salt and then place the lid on top.

Place in the oven and cook for about 2 hours or until the meat is tender.

Serve with peas and beans.