Brown the joint all over in 1–2 tablespoons of the olive oil. Arrange the carrots, garlic, potatoes and half the onion in the bottom of a well-soaked Römertopf or chicken brick. Lay the meat on top, and cover with the rest of the onions. Add the herbs, season lightly, and pour on the wine and the rest of the olive oil. Put on the lid, and cook in a preheated oven at 180°C / 350°F / Mark 4 for 2–2½ hours.