Three veal cheek (1 kg. Approx)
2 potatoes
1 apple
1 spring onion & 1 onion
3 shallots
4 cloves of garlic
flour
1 tablespoon fine corn flour
extra virgin olive oil
salt & peppercorns
1 bay leaf
parsley
2 glasses of txakoli or white wine
Remove the skin of the veal cheeks, roll them in flour, salt and pepper. Fry it in a pan with olive oil. Put aside.
For the sauce, chop the onion, shallots and garlic in big pieces. Place all in a pot or pressure cooker and fry lightly. When golden brown, add the cheeks, some peppercorns, bay leaf and txakoli. Boil to evaporate the alcohol, cover with water, season, place the lid and cook for about 40 minutes from the moment it start off steam.