Osso Bucco in Red Wine Salsa with Soft Polenta

• •
  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  Yellow Onion
• •
  Carrots
• •
  Garlic(10g)
• •
  Beef Shank
• •
  Tomato Paste(15g)
• •
  Wine, Red, Table(60g)
• •
  Tomato, Canned, Crushed
• •
  Vegetable Bouillon Cube, Dry(15g)
• •
  1/4 cup water
• •
  1 pinch salt to taste
• •
  1 tablespoon parsley to garnish
• •
  Grits, Stone-Ground, Dry(480g)

Instructions

1. 1Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat for 1–2 minutes until shimmering.
2. 2Add the diced onion, chopped carrots, and minced garlic; cook 5–7 minutes over medium-high heat, stirring occasionally, until the onion becomes translucent and the vegetables soften.
3. 3Pat the beef shanks dry with paper towels, then add them to the pot in a single layer; cook 4–5 minutes per side over medium-high heat until deeply browned, then transfer to a plate.
4. 4Stir the tomato paste into the pot and cook 2–3 minutes over medium heat, stirring constantly, until it darkens slightly and caramelizes.
5. 5Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon, then add the crushed tomatoes and crumbled vegetable bouillon cube; return the beef shanks to the pot, nestling them among the vegetables.
6. 6Bring to a gentle simmer, then reduce heat to low, cover with a lid, and simmer 1–1½ hours until the beef is fork-tender and the sauce has thickened.
7. 7While the beef finishes cooking (during the last 30 minutes), prepare the polenta: bring 4 cups water to a boil in a separate pot, slowly whisk in the stone-ground grits in a steady stream, then reduce heat to low and cook 20–25 minutes, stirring frequently, until creamy and thick.
8. 8Divide the polenta evenly into 4 bowls, top each with one beef shank and generous sauce, then divide the remaining osso bucco mixture into 4 airtight containers while hot for storage.