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1
*Put Oven rack in middle position and preheat oven to 325 F.
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2
*Heat oil in pot over moderately high heat until hot but not smoking.
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3
*Meanwhile, pat meat dry and sprinkle with salt and pepper.
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4
*Brown meat in hot oil on all sides, about 10 minutes total.(If bottom of pot begins to scorch, lower heat to moderate.) Transfer to a plate using a fork or tongs.
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5
*Add pancetta to oil in pot and saute over moderately high heat, stirring frequently, until browned and fat is rendered, about 3 minutes. Add onion, carrot, and celery and saute, stirring occasionally, until vegetables are soften and turn golden, about 10-12 minutes. Add garlic, thyme, and rosemary and saute, stirring until garlic begins to soften and turn golden, about 2 minutes. Stir in tomato paste and cook stirring, 1 minute. Add wine and boil until liquid is reduced by about half, about 5 minutes. Add water and bring to a simmer, then return meat along with any juices accumulated on plate to pot. Cover pot with lid and transfer to oven. Braise until meat is fork tender, 2 1/2 - 3 hours.
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6
*Transfer meat to cutting board. Skim fat from surface of sauce and discard along with herb stems. Boil sauce until reduced by about one third, about 5 minutes, then season with salt. Cut meat across grain into 1/2 inch-thick slices and return to sauce.
