1 Peel the carrots. Rinse the celery and remove any strings. Cut both into 4 cm (approximately 1 1/2-inch) pieces. Peel the onions and cut into quarters.
2 Pat meat dry. Season with salt and pepper.
3 Heat the oil in a roasting pan over high heat and cook meat until browned on all sides.
4 Remove the meat. Put the vegetables in the roasting pan and cook until softened and browned, stirring frequently, 4-5 minutes.
5 Add tomato paste and thyme and cook briefly, then pour in red wine and veal stock and bring to a boil.
6 Return meat to the roasting pan. Transfer to the 2nd rack from the bottom of a preheated oven at 175°C (step 2 convection: 150°C, gas)(approximately 350°F/convection 300°F). Simmer in the oven for 2 hours, spooning liquid frequently over meat.
7 Meanwhile, rinse the parsley, shake dry pluck leaves and finely chop.
8 Remove the meat from the roasting pan, wrap in aluminum foil and let rest for 5 minutes.
9 Season the sauce with salt and pepper, then stir in parsley. Cut meat into slices and serve with sauce and vegetables.