For 4 servings:
4 Dutch milk-fed veal cheeks, skin fat and sinews removed
1.5 ltr Cotes du Rhone
500ml Freshstock veal stock
100ml extra virgin olive oil
2 carrots, peeled and diced
1 celery, washed and diced
1 leek, remove greens on top then slice and wash thoroughly
2 tablespoons tomato puree
10 no. peppercorns
1 onion, diced
2 garlic cloves, chopped
1 bayleaf
1 clove
1 sprig each of rosemary and thyme
Sea salt and freshly cracked black pepper
Some flour for dusting
For the basil polenta
80gm polenta
200ml water
100ml milk
100ml cream
2 tablespoon olive oil
20g butter
2 tablespoon basil leave, chiffonade
Sea salt and freshly cracked pepper