1 - Heat oven to 140C/120C fan/gas 1.

2 - Put a large ovenproof pan (with a tight-fitting lid) on a high heat.

3 - Add your fat and diced meat, cook for a few mins to seal the edges, giving it a quick stir to cook evenly.

4 - Reduce the heat to low, add the sliced onion, whole garlic cloves, carrot and fennel seeds, and cook gently to soften the veg for a few mins.

5 - Pour over the red wine vinegar, scraping any meaty bits off the bottom of the pan.