Halve garlic cloves. Put meat in a medium bowl. Add chopped onions, celery, carrots, bay leaves, and rosemary. Pour over wine and marinate for two days. Remove meat from marinade and pat dry with kitchen paper towels. Flour lightly and brown from all sides in half the oil. Strain marinade, pat dry vegetables and marinate in a separate casserole in the remaining oil.

As soon as the vegetable have taken a bit of color, add to meat. Add the wine marinade. Simmer for 2-3 minutes, then, add tomatoes. Season meat with salt and pepper, cover, and braise for 2 hours on low heat. If the sauce thickens too much, you can add some water or meat broth. Remove the meat from the casserole and cook sauce until thickened. Cut roast into slices, puree sauce and pour over meat.