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1
In a large, shallow bowl, mix the marinade ingredients.
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2
Add the meat, cover with plastic wrap and refrigerate for 24 to 48 hours, turning the meat from time to time.
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3
Place a large sieve over a bowl.
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4
Pour the meat into the sieve; reserving the marinade in the bowl.
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5
Discard the bay leaves and thyme.
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6
In a large, heavy-duty casserole (preferably enameled cast iron) heat the olive oil over moderately high heat until hot but not smoking.
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7
Add several pieces of the meat and brown them over moderate heat, regulating the heat to prevent scorching.
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8
Do not crowd the pan and be patient: Good browning is essential for the meat to retain flavor and moistness.
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9
Thoroughly brown the meat on all sides in several batches, about 10 minutes per batch.
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10
As each batch is browned, use tongs (to avoid piercing the meat) to transfer the meat to a platter.
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11
Immediately season generously with salt and pepper.
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12
Return all the meat to the casserole.
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13
Add the reserved marinade, cover and bring just to a simmer over moderate heat.
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14
Reduce the heat to low and cook at a very gentle simmer until the meat is very tender, 3 to 4 hours.
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15
Stir from time to time to evenly coat the meat with the liquid.
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16
During the last half hour, stir in the shallots, orange zest and olives.
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17
The sauce should be glossy and slightly thick.
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18
Taste for seasoning.
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19
With a slotted spoon, transfer the meat, shallots, olives and orange zest to another large covered casserole and cover; leave the sauce in the casserole.
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20
Meanwhile, in a 6-quart pasta pot fitted with a colander, bring 5 quarts of water to a rolling boil over high heat.
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21
Add the sea salt and the penne, stirring to prevent the pasta from sticking.
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22
Cook the penne until tender but firm to the bite, about 11 minutes.
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23
Remove the pasta pot from the heat.
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24
Remove the colander and drain over a sink, shaking to remove excess water.
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25
Immediately add the drained pasta to the sauce in the casserole and toss to evenly coat.
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26
Cover and let rest for 1 to 2 minutes to allow the penne to thoroughly absorb the sauce.
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27
Taste for seasoning.
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28
Transfer the pasta to warmed shallow soup bowls.
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29
Arrange several pieces of meat, shallots, olives and orange zest on the pasta and serve immediately.
