• Pre heat your oven to 160 degrees celcius.
  • Put your onions, carrots and celery into a heavy bottomed sausepan with a couple of glugs of olive oil.
  • Cook over a low heat till onion is transparent and has lost its crunch, but not brown.
  • Put your meat into saucepan and stir, add in stock and tinned tomatoes.
  • Add slow roasted or sun dried tomatoes. These add a really lovely strong tomatoey flavour but are not essential.
  • Throw in your herbs and bring to the boil.
  • Once bubbling away, pop into the oven and cook for a minimum of two hours, preferably three.
  • The meat should be fall apart tender.
  • Serve with mashed spuds.