• Cut the meat into 6 large pieces and season with salt and freshly ground pepper.
• Heat a splash of oil in a large ovenproof casserole and brown the meat well on all sides. Set the meat aside.
• Add the butter and let it melt, then fry the carrots, onions, garlic and leek tops for about 5 minutes, until they start to take on some colour.
• Sprinkle over the flour and stir to combine, then add the stock.
• Return the meat to the casserole along with the herbs, cover with the lid and place in an oven preheated to 130°C, conventional oven (top and bottom heat). Let the meat simmer for about 4 hours.

  20 minutes before the meat is done, start on the vegetables.

Sauce and vegetables

• Heat a splash of oil in a frying pan and fry the mushrooms over a good high heat until well browned. Set them aside.
• In the same pan, fry the courgette and leeks until the leeks have softened and the courgette slices are lightly browned. Set them aside.
• Remove the meat from the casserole and lift out the vegetables with a slotted spoon, or strain the cooking liquid through a fine-mesh sieve.
• Add the cream and heat the sauce through, then adjust the consistency with cornflour mixed with a little water.
• Tip the mushrooms, leeks and courgette into the sauce and heat through briefly - if you like, keep back a few of the fried vegetables to put on top.

  Season to taste with salt and freshly ground pepper.
• Return the meat to the casserole and top with chopped parsley - and a few of the fried vegetables, if you kept some back.

  Serve with mashed potatoes, rice or similar.