Wash the meat, dab dry and cut into 6 equally sized pieces. Wash herbs and shake dry. Peel garlic and onions. Press garlic lightly with the back of a knife. Cut onions into large cubes.
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Heat 2 tablespoons of oil in a roaster. Sauté the meat thoroughly all around, season with salt and pepper and remove. Fry rosemary, thyme, garlic, onions and tomato paste in hot frying fat for approx. 1 minute. Deglaze with 400 ml water and red wine, stir in vegetable stock. Add meat, cover and braise in the hot oven for about 1 1⁄2 hours.
Peel, wash and chop the potatoes. Cook in boiling salted water for about 15 minutes. Drain potatoes. Sprinkle with lemon juice, toss in butter. Put them on a baking tray and put them on the lowest shelf in the oven for the last 45 minutes of the frying time.
Clean the carrots, leaving a little green. Peel and wash the carrots and cut them in half lengthwise. Clean, wash and cut the spring onions into long pieces. Heat 2 tablespoons of oil in a large frying pan. Sauté the carrots for about 5 minutes. After about 3 minutes add spring onions, season with salt and 1 tbsp. sugar. Add 100 ml water, bring to the boil, cover and cook for about 5 minutes.
Take the roaster out of the oven and remove the meat. Pour the stock through a sieve, put it back into the roaster and bring to the boil. Mix flour and 4 tablespoons of water. Pour into the sauce while stirring, bring to the boil again and simmer for about 5 minutes. Season sauce with salt and pepper. Arrange meat, carrots, spring onions, potatoes and sauce.