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1
Two days before serving, in a large, nonreactive container, combine the fennel seed, bay leaves, orange, garlic, savory, cinnamon and 2 tablespoons olive oil.
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2
Add the meat and rub to coat.
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3
Cover and refrigerate overnight.
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4
Wipe the marinade ingredients from the meat and reserve along with any liquid.
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5
In a braising pan fitted with a lid, heat the remaining olive oil over medium heat.
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6
Sear the meat well on all sides.
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7
Transfer to a plate.
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8
Add the onions and saute until they begin to caramelize, 10 to 15 minutes.
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9
Stir in the reserved marinade ingredients and simmer for another 2 to 3 minutes.
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10
Add the tomatoes and their juice and cook over high heat until reduced by half, about 20 minutes.
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11
Preheat oven to 300 degrees.
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12
Add the wines to the pan and bring to a boil.
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13
Simmer for 5 minutes.
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14
Return the meat to the pan, cover snugly with foil, then cover the pan with a tight-fitting lid.
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15
Braise, undisturbed, for 3 hours, or until a fork slides through the meat with little or no resistance.
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16
If necessary, continue to cook until tender, checking every 10 minutes.
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17
Transfer the meat to a platter.
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18
Pass the braising liquids and solids through a food mill and return them to the pan.
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19
Season to taste with salt and pepper.
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20
Add the meat to the pan and let cool.
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21
Cover and refrigerate overnight.
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22
Preheat oven to 300 degrees.
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23
Reheat the pan, 30 to 45 minutes, until heated through.
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24
To serve, thinly slice using a very sharp knife.
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25
Spoon some of the braising liquid over the top.
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26
If desired, serve with creamy polenta or mashed potatoes.
