Preheat oven to 325 degrees F. Before you go ahead and cook it, you want to pamper your meat: first, pat it real dry, then sprinkle it generously with salt and pepper.
Then, melt a generous amount of healthy cooking fat such as lard, ghee or coconut oil in a heavy skillet set over the highest possible heat. When the pan is scorching hot, add the meat and cook it without moving it until a beautiful golden crust forms, which will take about 3 to 5 minutes. Flip the meat and continue cooking until a crust forms on the other side too.
Once the meat has been cooked and removed, lower the heat to medium, add a little more fat to the pan if necessary then throw in the onion, celery and garlic and cook, stirring often, until the vegetables are fragrant and become slightly golden.
Add broth, tomatoes, water, balsamic vinegar, dried mustard, fresh herbs, salt, pepper, cinnamon and clove and bring to a boil.
Lower the heat and simmer uncovered for about 5 minutes, then pour over the meat in the Dutch oven. Cover and cook in a 325F oven for 3 to 3½ hours or until the meat easily detaches from the bones. Serve immediately with a side of cauliflower mash.