This is the recipe I make when I want to feel like a proper cook. Not because it is hard — it is not — but because after 3 hours in the oven, you get meat so tender it falls apart when you look at it, in a sauce that tastes like you spent all day in a French kitchen. The process is simple: sear, build aromatics, deglaze with wine, and forget about it for a few hours. The oven does all the work. You just have to be patient, which is the hardest part. Use a wine you would actually drink. Not you