Ingredients: 

ü  3 pieces of Beef Osso Buco (Beef Shank), with nerves cut, tie around with cooking string and seasoned with salt and black pepper.

ü  1/2 can of pureed tomato sauce

ü  1 can of Plum tomatoes, skin removed and chopped

ü  5 cloves of garlic, whole

ü  1 small onion, chopped

ü  1 cup of chopped carrot

ü  1 cup of chopped celery

ü  1/2 cup of white wine

ü  Avocado Oil, for frying.

ü  All-purpose flour, seasoned with salt and black pepper.

ü  Few stems of Rosemary and Thyme, and couple of sage leaves chopped

Polenta Ingredients

ü  1 cup of corn flour

ü  4 cups of water

Instructions: 

ü  In a large pot, add generous amount of olive oil, and put the heat on medium-high. Once the oil is warm, add in the chopped onions and garlic, and stir around with a wooden spoon. After about 2 minutes, add in the chopped plum tomatoes, give it a quick stir, then add in the jar of tomato sauce. Lower the heat so that it has a slow boil.

ü  In a cast iron skillet, add layer of olive oil and the 2 whole cloves of garlic on medium-high heat. Let the garlic fry for about 30 seconds.

ü  Place the Osso Buco in the cast iron pan and cook each side of the meat for about 4 minutes. Pour in the white wine. Cook in the wine for about a minute, then flip the Osso Buco to the other side, and cook for another minute. The alcohol in the wine will evaporate, meanwhile enhancing the flavor of the meat. Turn off the heat and set the meat aside.

ü  Keep leftover olive oil and meat juices from the pan (remove the garlic) Coat the bottom with a layer of sauce and mix with leftover olive oil and meat juices.

ü  Place the Osso Bucco over the sauce, cover the meat with a few more cups of sauce before going into the oven. Place into the preheat oven to 180°C and cook for an hour.

Take the pan out from the oven, let it rest 10-15 minutes and serve it on top of polenta.