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1
Preheat oven to 180u00b0C.
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2
To make the Bouquet Garni, gather herbs in a small square of muslin and tie with kitchen string to secure.
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3
Heat half of the oil in a large, ovenproof casserole dish over a medium-high heat and cook the beef cheeks in 2 batches for 8 minutes each batch, until browned all over and set aside.
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4
Heat remaining oil in the dish over a medium heat and add onion, celery, carrot and leek and cook, stirring, for 5 minutes or until softened and lightly browned.
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5
Return beef cheeks to dish with the stock, tomato, wine, lemon zest and bouquet garni and season with salt and pepper and bring to the boil.
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6
Transfer dish to the oven and cook, covered for 2 hours.
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7
Stir in eschallots and mushrooms and cook, uncovered for a further 40 minutes or until sauce has thickened and beef is very tender.
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8
Remove from and reserve beef, eschallots and mushrooms; strain the sauce and discard vegetables and then return beef, eschallots and mushrooms to strained sauce.
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9
Meanwhile cook potato in a large saucepan of boiling water over a medium heat for 15 minutes or until tender, drain and pass through a potato rice and then stir in milk and butter and season with salt and pepper.
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10
Lightly spray a large frying pan with oil and heat over a medium heat and cook zucchini ribbons for 4 minutes or until just tender and season with salt and pepper.
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11
TIP 1 - for a shortcut use a pre-prepared bouquet garni made with dry herbs.
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12
TIP 2 - for a more intensely flavoured mash, try roasting instead of boiling the potatoes before mashing them.
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13
TIP 3 - if you prefer a chunky sauce, omit straining the sauce, in step 8, so that you retain all the vegetables.
