Val's Ox Cheek Recipe With Flageolet Beans & Turnip

Ingredients

• 4 ox cheeks, trimmed and cut into large, half fist-sized chunks
• 12 small banana shallots, peeled and left whole
• 2 tbsp olive oil, plus extra if needed
• 1 garlic bulb, cloves separated and peeled
• 1½ tbsp red wine vinegar
• 2 tsp caster sugar
• 2 tbsp plain flour
• 75g butter
• 3 tbsp tomato purée
• 600ml homemade beef stock
• 300ml Côtes du Rhône
• 1 large sprig fresh thyme
• 8 black peppercorns
• 1 large fresh bay leaf
• 3–4 medium turnips, halved
• 2 x 400g tins flageolet beans, drained and rinsed