Could be the red wine, but I doubt it.
1. Add salt
2. More pepper and herbs
3. Sear the meat thoroughly before stewing
4. Braise semi-covered
5. Add half a tin of anchovies right at the start (they'll melt to nothing)
6. Degrease thoroughly, then whisk in a little butter at the end, off heat
Inwards. The bevels are at 12 & 0, right? So cant it over slightly in the direction of 6/6.This doesn't come up much, incidentally. It's only if you want a fat block of something thick. And yes, an usuba doesn't like that task much.