Cut the cheeks in half or quarters
Mix the flour with the salt and pepper and coat the meat with the flour
Heat the oil and add the meat. Allow the meat to brown.
Add the onions and garlic and sauté it for a few minutes.
Add the remaining ingredients and pressure cook for 20 minutes.
Instead of pressure cooking place mixture into a heat resistant dish, cover with foil or a lid and bake at 180°C for 2 ½ to 3 hours.
In the oven the liquid will evaporate, so best check it every 40 minutes and if necessary add more stock and wine.
During pressure cooking there will not be any moisture loss, so I strained the gravy from the meat and apple mix, taking care not break up the apple and meat too much. I then placed the sauce into a pan and reduced it by 50%, concentrating the flavours and resulting in a thicker sauce. This sauce was added back to the meat, to reheat it before serving.
Remove meat and vegetables carefully
Allow the sauce to reduce
Serve with a light red or rose wine.