Prepare the beef, snip into the fat in a few different places. This will help the beef hold shape when cooked.
Dust the beef pieces in some seasoned flour and shake off the excess flour.
Heat some oil and butter in large heavy bottomed saucepan, once hot add the beef and cook it until a nut brown colour.
Remove the beef from the pan and place to one side.
Pour the wine into the same pan and allow it to cook for a couple of minutes to burn off the alcohol.
Add the vegetables, stock, tomatoes and sugar, return the meet to the pan and cover.
Allow the meat to cook very gently for about 150 minutes.
When cooking is complete, (the meat should be really tender and nearly falling away from the bone), gently lift the meat out of the pan and place to one side.
Pass the sauce or meat juice through a sieve.
Pour the sauce back into the pan and reduce the heat slightly.
Check seasoning and season if necessary.
Mix the capers, parsley, lemon zest and garlic together and serve on the side of the dish.
This is really tasty served with the Gramalata garnish, mash potatoes or freshly dug new potatoes.
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