Syrah Braised Veal Cheeks with Braised Mustard Greens and Cauliflower Puree

Serves 6
12 veal cheeks, cleaned
1 carrot, cleaned and diced
1 onion, cleaned and diced
2 stalks celery, cleaned and diced
8 cups veal stock
2 cups Syrah
½ cup tomato paste
1 cinnamon stick
2 heads cauliflower
Grapeseed or olive oil
2 shallots, chopped
1 clove garlic, sliced
4 bundles mustard greens
Salt and pepper
 1 cup chicken stock
Fresh ground nutmeg
In a braising pan, flour and brown off the veal cheeks. Remove from the pan and add celery, carrot and onion and sauté until tender. Add the tomato paste and cinnamon stick and cook for 5 minutes. Next, add in veal stock and wine. Add the veal cheeks and season with salt and pepper. 
Place in a 350-degree oven until tender (about 3 hours). Keep hot. 
Boil water with sea salt and blanch the cauliflower until it is fork tender. Strain and puree with a little butter in a food processor, adding salt and pepper and fresh ground nutmeg to taste.
In a large pan, sauté two shallots with some grapeseed or olive oil (about 2 minutes). Add garlic and sauté until tender. Add mustard greens to pan and then deglaze with chicken stock.
To plate, place cauliflower puree in middle of plate and mound mustard greens on top. Lay two cheeks around the puree and ladle some of the braising liquid around edges of plate.