Preheat the oven to 160º C. In a lidded casserole pan over a moderate heat, add the oil and butter and saute the onion and garlic until softened.
Roll the meat in a little seasoned flour, then add it to the pan with all the vegetables, the tomato purée, wine and stock, and gently stir together. Season generously with freshly ground black pepper and just a little salt. Bring to the boil, place a lid on top, and then cook in the preheated oven for two hours until the meat is tender.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.