Cut the meat into pieces of about 1½ cm. Heat 2 tablespoons of olive oil in the casserole and fry the meat on a high heat for 5 minutes until golden brown. Sprinkle with salt and pepper to taste and remove the meat from pan with a slotted spoon.
Add the rest of the olive oil to the pan, add the onions and stir-fry for 5 minutes. Add the garlic and Italian herbs and stir-fry for another 2 minutes. Put the meat back in the pan. Pour the wine, vinegar and 250 ml of water and bring to the boil. Put the lid on the pan and simmer the meat for about 2 hours until fully cooked (longer if necessary). Use the smallest burner of the stove and if necessary place a flame distributor. Stir occasionally. Add some extra hot water if necessary.
Cut off the hard bottom of the asparagus and cut into 3 cm pieces. Cut the bell pepper into rings. Coarsely chop the turnip greens. Add the asparagus and the pepper for the last 5 minutes. Season with salt and freshly ground black pepper on the stove. Just before serving, add the turnip greens and sprinkle with the pecorino and the pine nuts.
Tasty with rice or couscous