In a large Dutch oven or heavy pot (at least a 6 quart), heat the Olive oil, brown the meat for a few minutes. Add the rest of the ingredients. The onions should be left hole and not cut, the pickling spices need to be in a tea ball or wrapped in a cheesecloth bag, the rest just added to the pot.
Simmer on a low heat for 2 hours. Remove the Pickling spice ball and bay leaf.
Serve in shallow bowls or large plate with roasted potatoes.
The juices are great when soaked up with fresh French Bread.