Preheat the oven to 200°. Cut beef into 4 portions.

In a large enameled cast-iron casserole, melt the butter in the olive oil. Add the meat in batches and lightly brown it over moderate heat, about 5 minutes per side.

Transfer the meat as it's browned to a platter and season it with salt. Add a little of the wine to the casserole and use a wood spatula to scrape up any browned bits from the bottom.

Return all the meat to the casserole and add the shallots, carrots, onions, herbs, anise and remaining wine. Cover pot with a lid and bring the wine to a boil.

Transfer the casserole to the oven and braise the beef for about 3 hours, or until very tender.

Remove from the oven and transfer the meat to a platter. Strain the cooking juices, skim off the fat. Simmer stock over medium high to reduce by one-third, about 10 minutes. Return meat to casserole to heat through. Serve.