Place the meat in a large bowl. Dice the carrot and celeriac, slice the leek and chop the onion and garlic. Add all the vegetables to the meat along with the pepper, pour the wine over the top. Cover the bowl and leave the meat to marinate in the fridge for approx. 12 hrs., turning once.
Remove the meat from the marinade and pat dry, season with salt. Strain the marinade and set aside, along with the vegetables. Brown the meat in hot oil in a frying pan for approx. 10 mins., remove from the pan. Sauté the vegetables in the same pan, add the tomato puree, cook briefly. Add the bay leaf, clove and half of the marinade, reduce almost completely. Add the meat and the remaining marinade,
To braise, cover and cook in the lower half of an oven preheated to 150 °C for approx. 2 1/2 hrs., turning the meat once.
Remove the meat from the oven, cover and leave to rest for approx. 10 mins. before carving. Remove the bay leaf and clove, puree the sauce, season. Carve the meat and serve with the sauce.