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1
Pat the meat thoroughly dry. Heat the oil or butter in a heavy, close-fitting pot over high heat. Add the meat and brown it on every surface without hurrying — each face must develop a deep mahogany crust before the piece is turned. This is the most important single step: the Maillard crust provides both flavour and a physical barrier that slows moisture loss during the long braise. The meat is ready to leave this stage when no grey or pale surface remains.
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2
Remove the meat and reduce the heat to moderate. Add the soffritto vegetables and cook, stirring, until softened and lightly coloured. The aroma should be sweet and without rawness.
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3
Return the meat to the pot. Pour in the braising liquid to a depth that covers one-third of the piece — no more. The liquid should audibly simmer when the pot is brought back to temperature.
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4
Cover the pot tightly and place in an oven at 160 °C, or set over the lowest possible stovetop flame. Every 30 minutes, remove the lid and spoon the braising liquid over the exposed upper surface of the meat, then replace the lid. The steam trapped inside the pot does the work; the basting prevents the upper surface from drying. The meat is done when a carving fork meets no resistance at the centre and the piece holds its shape when lifted.
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5
Transfer the meat to a warm board and tent loosely. Pour the braising liquid into a wide pan and reduce over high heat, stirring occasionally, until it coats the back of a spoon with a glossy, concentrated consistency. No thickener is added. Taste: the sauce should be rich and rounded with no raw edge.