6 units of beef shank with 10 centimeters of diameter each
4 tablespoons of olive oil
1 tablespoon of butter
Salt to taste
White peppercorns ground to taste
1 cup of wheat flour for breading
1 onion in small cubes
2 cloves of garlic, minced
3 stalks of celery, minced
1/2 head of shallot, minced
1 carrot in small cubes
1.5 kg of ripe tomatoes, peeled and chopped
3 liters of hot water
For the polenta
2 liters of salted water
1 cup of cornmeal
1/2 cup of unsalted butter
1/2 cup of grated Parmesan cheese
Salt to taste
To serve
Grated Parmesan cheese
6 units of beef shank with 10 centimeters of diameter each
4 tablespoons of olive oil
1 tablespoon of butter
Salt to taste
White peppercorns ground to taste
1 cup of wheat flour for breading
1 onion in small cubes
2 cloves of garlic, minced
3 stalks of celery, minced
1/2 head of shallot, minced
1 carrot in small cubes
1.5 kg of ripe tomatoes, peeled and chopped
3 liters of hot water
For the polenta
2 liters of salted water
1 cup of cornmeal
1/2 cup of unsalted butter
1/2 cup of grated Parmesan cheese
Salt to taste
To serve
Grated Parmesan cheese
Clean and pat dry the beef shanks
Season with salt and pepper, then lightly dust each piece in flour
In a large skillet, heat the olive oil and butter
Fry the meat until browned on all sides, reserving it
Return the meat to the skillet and add enough hot water to cover it, along with the onion, garlic, celery, shallot, and carrot
Simmer for 10 minutes
Add the tomatoes, salt, and pepper, then continue simmering until the meat and vegetables are tender
Remove from heat and let rest for a bit before serving
