2 tbsp olive oil
750g pork shoulder, cut into 5cm cubes
2 tbsp plain flour
1 onion, peeled and roughly chopped
2 carrots, peeled and roughly chopped
2 sticks celery, roughly chopped
2 garlic cloves, peeled and crushed
230g chopped tomatoes
1 bay leaf
1 heaped tsp fresh thyme leaves, chopped, plus extra to garnish
300ml hot low-salt chicken or vegetable stock
1 tbsp grated parmesan
1. Preheat the oven to 150C, fan 130g, gas 2. Heat half the olive oil in a medium non-stick saucepan. Dust the pork with the flour and cook in 2 batches, browning on all sides. Remove from the pan and set aside.
2. Add the remaining olive oil to the pan, and add the onion, carrots and celery. Cook, stirring occasionally, for about 10 minutes.
3. Return the meat to the pan with the garlic, tomatoes, bay leaf, thyme leaves and stock. Bring to the boil, then carefully pour the contents into an ovenproof casserole dish. Cover with a lid, then transfer to the oven and cook for 2 hours.
4. Sprinkle with parmesan and bake until cheese has melted. Garnish with a few fresh thyme leaves and serve.