Poke holes in the meat with a sharp knife and insert the lardo strips.
Thinly slice the carrots, the celery and the onion, and place in a suitable pot or bowl, along with the herbs, and then add the meat.
Add the red wine and allow to marinate for 12 hours in a cool place.
Drain the meat, coat with flour and brown in a saucepan with 30 g (1½ oz) butter over a high flame, then add the marinade and cook over a very low flame for 3 hours and 30 minutes, covered, turning occasionally.
Remove the meat from the saucepan and slice.
Strain the cooking liquid and return to the saucepan.
Add a few slivers of butter, a little flour, and cook, stirring for 3 minutes.
Place the meat in a serving dish and pour the cooking liquid over it.
Serve with rather soft polenta.
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