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1
Add canola oil to dutch oven, heat on stove top until hot, but not smoking.
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2
Preheat oven to 400 F.
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3
Salt & pepper short ribs and beef shank on both sides
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4
Smear beef with horseradish on all sides
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5
Lightly sprinkle flour over beef; shake off excess
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6
Place beef in heated pan, sear on all sides until well browned
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7
add shallot
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8
add wine to deglaze; scrape off bits from pan
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9
add spices and tomato paste
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10
add beef stock
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11
Cover with lid and place in oven
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12
Cook at 400F for 15 minutes
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13
Reduce heat to 300F, let cook for at least 4 hours (and up to 5 or 6 hours -- if you go this long, turn heat down to 225F for last hour or two)
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14
Add mushrooms, carrots and celery about an hour and half or so before end of cooking.
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15
In large 4 qt. saucepan heat olive oil, add garlice and saute until lightly browned
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16
Add 2 cups of chicken stock, heat until high simmer
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17
begin adding polenta, about 1/2 cup or so at a time; as polenta is absorbed, alternate adding polenta and chicken stock
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18
reduce heat to medium low and cook, scraping pan every few minutes
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19
After 15 - 20 minutes, add parmesan by 1/4 cup increments, fully incorporating before adding more
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20
Add 1/2 and 1/2, stir well
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21
Cover and let cook on low heat for additional 10 minutes, stirring occasionally
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22
To serve, put 3/4 cup of polenta in shallow bowl, ladle short ribs, veg and gravy over polenta. Enjoy.
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23
I also give my dogs the marrow bone from the beef shank.
