Wash and wipe the meat, rub the meat with 2-3 tablespoons salt. Using a small knife cut small pockets in meat and in every pocket insert garlic and bacon,

In a large pot/bowl add onions, bay leaves, rosemary spring, and peppercorns. Pour red wine vinegar and water and put the meat inside. It is essential that the meat is fully covered with marinade. Add more water if it isn't.

Cover with lid or wrap in plastic and refrigerate overnight.

The next day take the meat out of the marinade and drain it well. Strain the marinade and reserve onions, pepper, bay leaf, and rosemary. Vinegar from the marinade we won't be using so you can discard it.

Take a deep stockpot and heat the olive oil. Brown the meat on all sides and then remove it from the oil and set it aside. Reserve the oil in the pot. Cover it with a kitchen cloth.

In the same pot add onions from marinade (you don't have to chop them), carrots and prunes Saute until softened, about 10 minutes. Add sliced garlic, saute until fragrant 1-2 minutes.

Return the meat to the pot, pour red and dessert wine, add cloves, nutmeg, rosemary spring, bay leaves, a small piece of lemon zest, and cook on low heat for 2 hours (occasionally add small amounts of water if you see that liquid is evaporated).

After 2 hours, remove meat from the pot and cut it into 1.5-2 cm (3/4 inch) thin slices. Keep warm.

With immersion blender blend vegetables in the pot. Season with salt and pepper. Return sliced meat in the pot.

In a small saucepan, on medium-high heat, add 1 tablespoon sugar, 1 teaspoon water, and stir until sugar is caramelized. Add caramelized sugar to the pot with meat and simmer on low for around 30 minutes, stirring frequently, take care that sauce doesn't burn.

The sauce has to be sweet and sour. Balance the flavor with a bit of red wine and plum jam in order to get a sweet & sour taste.

Serve with gnocchi, preferably homemade.