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Per preparare le guancette di vitello: tagliare tutte le verdure a dadini, quindi rosolarle in una casseruola con un una noce abbondante di burro. Intanto, mondare le guancette eliminando le parti più grasse. Scaldare un’altra padella con un filo di olio e rosolarvi le guancette a fuoco vivo fino a completa doratura. Trasferire le guancette nella casseruola con le verdure, bagnare con il vino, aggiungere il concentrato di pomodoro ed eventualmente qualche mestolo di brodo. Abbassare la fiamma al minimo e cuocere per 4 ore con il coperchio.
Per preparare il sugo di brasato: a fine cottura togliere le guancette dalla casseruola, passare con un colino il fondo di cottura trasferendolo in un altro pentolino, aggiungere una noce di burro e lasciare addensare per qualche minuto. Aggiustare di sale e pepe.
Servire le guancette coperte con il sugo di brasato e accompagnate da una purea di patate.
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