Heat a drizzle of olive oil in a large non-stick pan. Sear the cheeks on all sides until caramelized, then remove from the pan, setting aside for now.

Add a little more oil to the pan, if needed, and add the onions and garlic. Cook over medium heat until softened. Add the carrots and mushrooms and increase the heat to high. Cook for another 3-5 minutes, stirring regularly.

Pour in the red wine. Once the wine has completely cooked out (evaporated), reduce the heat to low.

Add the broth, all the herbs, and the tomato paste. Once combined, return the meat to the pan. Cover with a lid and leave to cook on low for 3-3.5 hours. Check in every now and then and top up with a splash of water, if needed. This will likely depend on how well-fitting your lid is.

After this time, remove the lid and continue to cook to allow the saucy mix to reduce.

Pick out and discard the herbs, then use two forks to shred the soft meat apart and adjust the seasoning with salt and pepper.

Serve with cauli rice or cauli mash and sprinkle on some fresh thyme.