Preheat oven to 425° F.

Rub the insides of a clay baking pot or heavy Dutch oven well with pork fat.

Add 2 of the chopped white onions, garlic, sliced carrots, sliced figs, and sliced pimenta peppers to the pot.

Season the cubed beef shank and beef neck/chuck with a liberal amount of salt and pepper.

Add the seasoned beef to the pot along with the bay leaf, star anise, and remaining chopped white onions.

Mix all ingredients together in the pot.

Fill the pot with white wine to cover all ingredients.

Cover the pot with a lid or foil.

Place pot in the oven and cook for 4 hours.

After 1 1/2 to 2 hours, check the pot and add more wine if needed.

Remove from oven and serve with sweet bread.