Preheat oven to 180 C
Cut edges of meat to prevent curling when frying. Flour both sides of the meat in four tbsp of olive oil and cook both sides till well browned. Remove from pan. In the same oil add finely diced onion and celery and cook till glazed and soft then add the wine and cook off the alcohol.Transfer meat to a baking tray and add onion mixture to the top of the meat
Peel and cut carrots into 1cm slices and fill in between the meat.
Add olives tomato purée, two whole garlic cloves (if preferred), and stock to baking pan and add pepper, salt, and thyme.
Cook for 1 hour covered with foil then remove foil and cook for a further hour uncovered.
The best accompaniment is a nice soft polenta with a side of green vegetables.