Sear the veal cheek

• Heat the olive oil in a Dutch oven over high heat.
• Season the veal cheek with salt and pepper and sear on all sides until deeply browned.
• Set the meat aside on a plate.

Build the braising base

• Lower the heat and soften the onion, carrot, celery and garlic in the same pot.
• Pour in the white wine and scrape up the browned bits.
• Return the veal cheek, add the hot stock, thyme and bay leaf.

Braise slowly

• Cover and simmer gently until the meat is fork-tender.
• Turn the cheeks once or twice during cooking.
• Lift out the meat and reduce the cooking juices to a glossy sauce.

Cook the potatoes

• Boil the potatoes in salted water until a knife slides in easily.
• Drain well and let the steam escape for a minute.

Make the potato purée

• Mash the potatoes while still hot.
• Beat in the cold butter and warm milk until silky.
• Season with salt and pass through a sieve for a finer texture.

Wilt the spinach

• Sauté the spinach in a pan until just wilted.
• Season lightly with salt and pepper and drain any excess water.

Prepare the pecorino cream

• Warm the cream in a saucepan over low heat.
• Off the heat, whisk in the grated pecorino until smooth and creamy.
• Keep warm without boiling.

Plate the dish

• Spoon the potato purée onto warm plates.
• Add the spinach and the braised veal cheek.
• Spoon over the reduced juices and finish with the pecorino cream.