Preheat the oven to 160°C/320°F/Gas 2. Heat the oil in a large casserole over a medium heat and fry the onion, celery and garlic until golden brown, remove and set aside.

Coat the meat in the seasoned flour, add to the casserole and cook in 2-3 batches until golden brown. Return the vegetables to the pan. Add the wine and bring to the boil, scraping the pan to deglaze, and then reduce by a third. Cut the orange zest into fine shreds and add them, along with the juice and stock, to the pan. Add the olives, tomato, pepper and herbs, then cover and slow cook in the oven for 2 hours.

Before serving, reduce the sauce to a smooth consistency, add salt to taste.

Serve with jacket or mashed potatoes.