Braised Veal Shank with Polenta

Name: Braised Veal Shank with Polenta
Yield: 6
Ingredients: 7 pounds veal shank; 1/4 cup vegetable oil; 1/4 cup chopped fresh parsley; 1/4 cup chopped scallions; 3 tablespoons olive oil; 2 cups diced tomatoes; 6 veal shanks (600g); 2 cloves garlic, minced; 1 bay leaf; 1 cm pimento pepper; Salt to taste; Polenta; 61/2 cups water; 11/4 cup cornmeal; 1 beef bouillon cube; Salt to taste

1
7 pounds veal shank
2
1/4 cup vegetable oil
3
1/4 cup chopped fresh parsley
4
1/4 cup chopped scallions
5
3 tablespoons olive oil
6
2 cups diced tomatoes
7
6 veal shanks (600g)
8
2 cloves garlic, minced
9
1 bay leaf
10
1 cm pimento pepper
11
Salt to taste
12
Polenta
13
61/2 cups water
14
11/4 cup cornmeal
15
1 beef bouillon cube
16
Salt to taste

Ingredients

1
7 pounds veal shank
2
1/4 cup vegetable oil
3
1/4 cup chopped fresh parsley
4
1/4 cup chopped scallions
5
3 tablespoons olive oil
6
2 cups diced tomatoes
7
6 veal shanks (600g)
8
2 cloves garlic, minced
9
1 bay leaf
10
1 cm pimento pepper
11
Salt to taste
12
Polenta
13
61/2 cups water
14
11/4 cup cornmeal
15
1 beef bouillon cube
16
Salt to taste

Directions

1
Veal Shank
2
Dust the veal shank with flour and brown it in a large skillet
3
Cook until golden, then add the onion, garlic, and pimento pepper
4
Cook until the vegetables are tender
5
Partially cover with water, add salt and bring to a boil
6
When the sauce starts to thicken, add the parsley and scallions and simmer for 3 minutes more
7
Polenta
8
Dissolve cornmeal in a separate pot with two cups of cold water
9
Heat one liter of water with beef bouillon cube and bring to a boil
10
Reduce heat and pour the hot water mixture into the pot with cornmeal, stirring constantly
11
Season with salt and simmer for 15 minutes, stirring frequently.