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Osso buco

My mother's homemade beef osso buco, nestled on a bed of her perfectly creamy polenta, is the very definition of comfort. The beef, slow-braised until it's irresistibly tender, is enveloped in a rich, savory sauce of tomatoes, red wine, and fragrant herbs that fill the house with mouthwatering aromas.
As the robust sauce mingles with the velvety polenta, each bite becomes a symphony of deep, savory flavors and buttery smoothness.

Braised Osso buco with Polenta
Ingredients:
3 Beefs shanks
3 chopped carrots
3 sticks of celery chopped
1/2 cooking onion chopped
3 bay leaves
1 spring of rosemary
1 spring of mint
5 springs of parsley
Zest of one lemon
1/2 cup of red wine
6 oz of tomato paste
5 cups of beef stock
Salt and pepper to taste
3 tablespoons of flour
2 cups of corn meal
4 cups of water

Instructions:
Begin with tying a string around each shank to keep the meat in place. Then add salt in pepper on both sides of the meat and roll in flour.
Prepare your pot with olive oil or avocado oil on medium high heat and begin to sear your meat on both sides. Once golden brown remove your beef shanks and in the same pot begin to add your chopped vegetables. Stir well and add salt and pepper. Now add tomato paste, 3 tablespoons of flour while stirring well then add your wine and continue to stir until ingredients are combined well. Now add beef stock and all of your herbs.
Now add your seared beef shanks, cover well with beef stock and let cook on low temperature for 2-2.5 hours.

Now prepare your polenta:
In a pot bring 4 cups of water to boil. Slowly add your corn meal while stirring well. Add salt and pepper and cook for 8 minutes.

Once your meat is cooked, remove it from the pan and strain your vegetables.
Remove your string tie from each piece of meat.
Prepare your plate with polenta on the bottom, your beef osso buco on top of polenta and finish with your delicious gravy.
Garnish with parsley and lemon zest. Enjoy !!