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, fan 110ºC, 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.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.