1 Put the red wine and spices into a pan and bring to the boil, then cool to lukewarm. Place the meat in a close-fitting bowl, pour the wine over it, cover and put into the refrigerator overnight.
2 Preheat the oven and a roasting dish with a rack to 100°C. Take the meat out of the wine, pat dry and season with salt and pepper. Lay the bacon on the meat and tie with string. Heat the oil in a flameproof roasting tin and quickly brown the meat on all sides. Place on the rack in the preheated roasting dish, pour a little of the wine into the dish and cook in the oven for 3.5 hours. 1 hour before the end of this time prepare the vegetables, wash, peel, trim and cut into smaller pieces as necessary. Heat the clarified butter and saute the vegetables for 2 minutes, then add to the roasting tin with the meat and continue cooking. At the end of cooking time take the meat and vegetables out of the oven, cover with aluminium foil and keep warm at 80°C. Strain the wine into the roasting juices, deglaze and boil over a high heat until reduced to a quarter. Season to taste with salt and pepper. Serve the meat and vegetables with the sauce.