Method
1 If your casserole pot can hold the whole joint, fry in the pot to seal on all sides, with a little oil. Otherwise, cut the meat off the bone in big chunks and fry these, as well as the bones with meat clinging to them. Take out the meat and put aside.

2 Add more oil to the pot if necessary, and gently fry the onions. Lightly crush six of the garlic cloves and add them to the onions. Cook until the onions are translucent.

3 Put the meat back in, and pour all the wine over, adding the tomatoes, half of the chestnuts, the herbs, spices and honey.

4 Cook in the oven at 150°C maximum, for at least a couple of hours, or longer at a lower temperature. Top up with water occasionally, if needed to keep the meat moist.

5 Half an hour before serving, season the stew with plenty of salt and pepper. Finely chop the two remaining garlic cloves and add to the stew, along with the rest of the chestnuts. Taste the stew and add more of any other element you feel is missing. Don’t add too much water at this point, though, because the sauce needs to reduce down and be rich and thick by the time it is ready to serve. Baste any uncovered meat with the sauce.

6 Return to the oven for half an hour.

7 Serve with jacket potatoes smothered in butter, salt and pepper, and boiled, shredded cabbage.