Clean and wash the vegetables, put them in a saucepan with cold water and a pinch of salt, bring to the boil and leave to simmer for an hour, to make roughly 2 litres of vegetable broth. Heat 4 tablespoons of olive oil in a deep pan, add the meat and cook it over a high heat until browned on all sides, then sprinkle it with salt and pepper all over. Pour in the two bottles of wine and the same amount of broth – either strained of the vegetables or with them if you prefer – so the meat is completely covered. Add the bay leaves, a little salt and cook over a low heat, with the lid on, for approximately an hour and a half, turning the meat from time to time; it must become very tender. When ready, remove the meat from the pan, keep it warm and continue cooking the sauce over a low heat until it thickens a bit. You can help thicken it by mixing a tablespoon of flour with a tablespoon of olive oil and carefully dissolving the mixture in the sauce. Slice the meat with a sharp knife and cover it with the piping hot sauce before serving. Buon appetito!