Preheat the oven to 325 degrees F (165 degrees C).
Mix salt, black pepper, and cayenne together in a small bowl, and generously season both sides of beef. Reserve remaining seasoning mix to use later in the recipe.
Heat olive oil in a Dutch oven over high heat; add beef to the pot and cook, turning occasionally, until browned on both sides. Remove beef to a plate; set aside.
Reduce heat to medium. Add onion and celery to the pot with a large pinch of seasoning. Cook, stirring, until onions begin to turn translucent, 3 to 5 minutes.
Stir in tomato paste, garlic, and dried herbs, and cook for 1 to 2 minutes. Stir in wine, and cook for a few minutes until most of the wine has disappeared.
Add broth and bay leaf, and turn heat to high to bring the pot back to a simmer. Add beef back in; baste with some of the cooking liquid.
Roast, covered, in the preheated oven until meat is almost fork tender, but not falling off the bone, about 2 hours.
Drizzle potato pieces with olive oil, and sprinkle with a big pinch of the seasoning mix, or just some salt. Spoon a few tablespoons of beef fat from the top of the braising liquid over the potatoes, and mix well.
Transfer potatoes in and around beef. Rinse the bowl with about 1/2 cup water and add to the pot.
Cover; roast at 325 degrees F (165 degrees C) until meat and potatoes are very tender, about 1 hour more.
Serve in a bowl with cooking liquids spooned over. Sprinkle with parsley and chili flakes and serve with fresh lemon wedges.
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