Preheat oven to Gas 3, 170ºC, fan 150ºC. Heat the oil in a pan and then brown the meat well on all sides to seal in the flavours. Transfer to a deep roasting pan or casserole dish. Brown the bacon and vegetables in the same pan and add to the casserole.
Pour in the wine and stock, bring to a simmer, cover tightly and cook in oven for approximately 4½ hours (or overnight at Gas ½, 130ºC, fan110ºC, for an even more tender joint), ensuring you baste the meat every so often.
Remove the meat to a board and slice thickly. Add a splash of water to the sauce if it's too thick, or bring to the boil for a few minutes if too thin.
Put the meat back in the casserole, spoon over the sauce, cover and allow to rest for 15 minutes. Serve with new potatoes and mustard.