Brown the meat with chopped onion and garlic in a cast iron casserole dish.
Add a glass of red wine and let it evaporate
Add tomato concentrate and enough liquids to cover the meat.
Let it bubble
Add carrots, swede and lentils
Bubble, cover with a lid and let it do its thing in the oven (ideal in the Aga) at 150 degrees until ready to eat ideally 4-5 hours later.
Remove the bones before serving the meat will strip out…
For another recipe check my colourful Beetroot soup.