Season the meat with salt and pepper.
Brown the meat in oil. Remove the meat from the pan.
Add the carrot, onion, celery, bacon, garlic, tomatoes and purée to the pan. Season using the thyme and rosemary. Cook till softened.
Add the stock to the pan and stir. Reduce the liquid until it is a syrupy consistence.
Return the meat to the pan. Deglaze the meat with the wine or marinade.
Cover the pan and braise the meat until tender 180C/350F/Gas 4 for approximately 1½hrs turning occasionally.
Remove the meat from the pan. Reduce the sauce and if necessary thicken with cornstarch.
Strain the sauce and skim the fat. Season to taste adding a little more of the stock.
Slice to serve. Serve with the cooking sauce, mash potatoes and seasonal vegetables.