Ossobuco alla Fiorentina with Polenta

Method

1. Finely dice the celery heart, onion, and carrot into small cubes to make the soffritto.
2. Heat abundant extra virgin olive oil in a large pan. Add the diced vegetables and two cloves of garlic (crushed). Sauté until golden and fragrant.
3. Meanwhile, prepare the ossobuchi: cut the connective tissue around each shank to prevent curling during cooking.
4. Place the ossobuchi in the pan with the vegetables. Season with salt and pepper. Sear on all sides until browned.
5. Pour the entire bottle of Chianti wine over the meat. Add the tomato concentrate (to taste).
6. Make a herb bundle with sage, rosemary, and bay leaves tied with kitchen twine. Add it to the pan, submerging in the liquid.
7. Reduce heat to low, cover, and braise for 1 hour to 1 hour 20 minutes, until the meat is very tender.
8. While the ossobuchi cook, prepare the polenta: in a large pot, combine 1 liter of milk and 1 liter of water. Add a drizzle of oil and a generous amount of black pepper. Bring to a boil.
9. Slowly pour in the polenta (cornmeal) while whisking continuously to avoid lumps. Reduce heat to minimum and cook for about 30 minutes, stirring occasionally, until creamy.
10. Once the ossobuchi are tender, remove them from the pan and set aside. Strain the cooking liquid through a fine sieve, discarding the vegetables and herb bundle.
11. Return the strained sauce to the pan and simmer for about 5 minutes to reduce and thicken. Remove from heat and whisk in a knob of butter to mount the sauce.
12. To serve, place a generous spoonful of creamy polenta on a plate. Top with two ossobuchi and spoon the sauce over. Finish with a grind of black pepper.