Use a sharp knife to eliminate any fatty parts from the meat. Season it with salt and pepper and, in a deep pan, sear it with the olive oil. When the meat has browned all over, add the carrot, celery and onion, all cleaned and finely chopped together. Cook over a low heat and stir frequently so that it doesn’t stick to the saucepan. After roughly half an hour, pour in the red wine; it should completely cover the meat. Continue cooking for 5-6 hours without putting the lid on the pan (if it should dry out too much gradually add a ladle of warm water) and then serve the braised cheek nice and hot, accompanied by its sauce that has formed in the pan.