Beef Cheeks with Green Olives & Borlotti Beans (Spanish-inspired) - Brooke Kelly Nutrition

Ingredients

• 700g beef cheeks, trimmed
• 1 tablespoon plain flour
• 4 tablespoons extra virgin olive oil
• 50g pancetta, brunoise
• 1 brown onion, brunoise
• 4 cloves garlic, peeled and finely chopped
• 400g canned whole peeled tomatoes, drained
• 2 teaspoons fresh thyme (picked)
• 2 fresh bayleaves
• 1 large red capsicum, seeded, roughly chopped
• 1 tablespoon smoked paprika (Hungarian style)
• 1 large punch saffron
• 2 teaspoons jarred Peperoncino or Calabrian chilli
• 200ml dry sherry, vermouth or white wine
• 700ml chicken stock
• ⅓ cup whole green olives in brine, drained
• 400g canned borlotti beans, rinsed and drained
• Juice of one lemon
• 2 tablespoons finely chopped parsley
• Flakey salt
• Pepper