Succulent Braised Pork

INGREDIENTS

• 1 bunch parsley stems, tied with string
• 2 bay leaves
• 2 pounds pork shoulder, cut into 6 large chunks
• 1 cup water
• 1 cup red wine
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 clove garlic, roughly chopped
• 2 tablespoons tomato paste
• 1 1/2 cups beef stock or broth
• 2 tablespoons all-purpose flour
• 1 carrot, chopped
• 1 onion, chopped
• 2 celery stalks, chopped