Put beef, salt, pepper, garlic, cinnamon, bay leaves, rosemary and wine in a large ziplock bag; place in the fridge for 8-24 hours.
When you are ready to cook, place the oil and butter in a heavy pan (like a dutch oven) and heat over medium heat; take the meat out of the bag and sear in the oil/butter until browned on all sides.
Remove meat to a side dish and then add the carrots, celery and onions and cook for 5 minutes or until soft; add back the meat and pour over the reserved marinade.
Bring pot to a boil and cook on high for about 5 minutes; then cover askew and cook on low for about 1 1/2-2 hours (if you find the liquid is evaporating quickly, add more water or stock); keep cooking until the meat is tender, which might take 1 1/2 to 2 1/2 hours
Once the meat is fork tender, remove the meat from the pot and place it on a platter; remove the bay leaves, cinnamon stick and cloves and puree the veg with a hand blender (you can also use a real blender or just use a potato masher for a chunkier gravy); pour over meat
Serve with polenta, potato puree or fresh bread and some greens.