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1
In a large soup pot, heat the olive oil and brown the beef shin slowly on all sides.
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2
Add the onion, tomatoes, celery, carrots, salt, pepper, cloves, bay leaf, oregano, basil, and the water.
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3
Stir the ingredients with a wooden spoon and bring to a boil.
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4
Lower the heat and simmer the soup, covered, for 1 1/2 to 1 3/4 hours, or until the beef shin is tender when pierced with a knife.
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5
With a slotted spoon remove the beef bones, carrots, and celery and place on a cutting board.
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6
Remove the cloves and discard.
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7
Pour the remaining liquid and ingredients through a fine-mesh strainer over a large bowl.
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8
Press on the solids to extract the juices, then discard the solids.
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9
Pour the liquid into a large bowl and set aside.
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10
Trim the meat from the bones and shred it into small pieces.
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11
Add the meat to the liquid in the bowl.
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12
Cut the carrots and celery into thin slices and add them to the bowl.
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13
Cover the bowl tightly with plastic wrap and refrigerate overnight.
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14
(you can omit this step and skim the fat while warm if you prefer).
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15
When ready to use, remove the plastic wrap; scoop off the fat that has congealed at the top of the bowl and discard it.
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16
Pour the soup back into a soup pot and heat on low until hot.
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17
Place a slice of polenta in each individual soup bowl.
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18
Ladle the soup over the polenta and serve immediately.
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19
Refrigerate the remaining soup for up to 5 days or freeze for up to 3 months.
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20
To make the polenta, pour the cornmeal into a 1 1/2-quart saucepan and stir in the water with a wooden spoon.
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21
Cook, stirring, over medium heat until the cornmeal starts to thicken and leave the sides of the pan.
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22
Cook for about 15 minutes, always stirring in one direction to keep the mixture smooth.
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23
Pour the polenta out onto a cutting board, spread it evenly, and let cool.
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24
Cut the polenta into 8 pieces, cover with a piece of wax paper, set aside, and keep warm.
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25
Tip: You can make the polenta ahead of time.
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26
Cool, cover, and refrigerate it.
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27
When needed, cut it into pieces and place on a lightly greased baking sheet.
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28
Heat for 5 to 7 minutes or until hot in a preheated 350 degrees F oven.
