Veal Shank with Polenta and Herbs

Shank: season the veal with coarse salt and black pepper

Place it in a baking dish

Cut the carrots, onion, and sausage into small pieces and add the whole garlic cloves

Place everything on top of the meat

Add thyme, rosemary, and white wine (1)

Cover the baking dish with aluminum foil and bake at 180°C for about 1 hour and 50 minutes (2)

Flip the shank, remove the foil, and let it cook for another 15 to 20 minutes until golden brown. Reserve

Strain the broth and vegetables from the baking dish through a fine-mesh sieve or blend them slightly in a blender (3)

Pour the mixture into a pot and simmer for an additional 5 minutes

Add half of the butter and olive oil and blend with a whisk

Season with salt if necessary (4)

Polenta: place 1.5 liters of water in a pot, add the remaining butter from the shank and some salt, and bring to a boil (5)

Gradually add the polenta, stirring continuously with a whisk or wooden spoon (6) and then with a spatula

Cook over low heat for 15 to 20 minutes

At the end, add the grated pecorino cheese and chopped sage leaves (7)

Stir well the polenta, which should have a more tender consistency

Serve the polenta alongside the shank with the hot sauce on top