Remove your joint from the packaging and bring to room
Preheat your oven to 210C for fan assisted or 230C for ovens
without a fan (gas mark 8).
Choose a large, flame proof casserole dish with deep sides and
tight fitting lid.
Season with good quality fine sea salt just prior to
Make a trivet by roughly chopping equal amounts of onion,
carrot and celery (or our preferred choice of celeriac, the root of
the celery) plus a bay leaf, sprig of thyme and a few black
Place the joint fat side up onto the trivet, which should line
the base of the base of the dish, place in the centre of the oven
and roast for 20 minutes until nicely browned.
Next add 250ml white wine and 250ml of chicken stock or water
to the dish and cover with a tight fitting lid or tin foil and cook
for 4 to 5 hours on 140C for fan assisted or 160C for ovens without
a fan (gas mark 3), the meat is ready when it is tender, it should
pull away easily when pierced with a skewer.
Remove from the oven, put onto a clean tray and keep warm by
covering with a sheet of tin foil whilst finishing the gravy.
Pass the roasting juices through a fine strainer into a clean
saucepan and bring to a simmer, skim away any fat that rises to the
surface and thicken with a little corn flour mixed with cold