Smear the meat thoroughly with the resulting mixture. Leave it covered in the fridge for 2-10 hours.
Put it in an oven dish with the peeled onion heads and the carrots (cut in 2) and pour on the rest of the oil. Pour in the wine.
Cover it with aluminum foil and bake for 5 hours at 284°F (140 °C).
Remove the foil, take out the onions and carrots and bake another 15-20 min. at 392°F (200 °C), while basting it with the sauce.