Heat a large deep pan (I use a sauté pan) over medium/high heat and add some ghee.
Season the meat generously with salt and pepper and brown on both sides.
Remove the meat from the pan an set aside on a plate.
In the same pan, add onions (add more ghee if necessary).
Turn down the heat a bit (around medium) and cook onions until soft and translucent.
Add carrots and celery and cook for a couple of minutes.
Add garlic confit and tomato paste, combine well.
Add broth and apple cider to deglaze the pan.
Add bay leaves, thyme, rosemary and chili flakes.
Add the meat (...and any drippings on the plate, please) back to the pan.
Stir to combine everything.
Turn down the heat to low and let the dish simmer, lid ajar, for about 2 hours. Once in a while, carefully stir the dish.
Remove the lid and let the dish simmer and reduce yet another hour.
After a total 'simmer time' of 3 hours the meat should be 'fall of the bone'-tender and the sauce nicely thickened.
Season to taste with salt and pepper.
Remove bay leaves before serving.