Osso Buco over Polenta | PBS Food

Ingredients

• 12 veal shanks with bone (ask for osso buco cut) 2½- to 3-inch thick
• 24 oz diced uncured pancetta
• Olive oil for browning
• 1-2 sticks of butter
• 2 – 32 oz chicken stock
• 6-8 large shallots, chopped
• 8 carrots, chopped
• 6 boxes of Pomì tomatoes, diced
• 6 sprigs of thyme
• Salt
• pepper
• 2 cups of flour
• 1 bottle of dry white wine like Pinot Grigio
• 6 bay leaf
• 8-10 cloves of garlic
• 24 oz veal demi-glace
• 4 large bunches of parsley
• 6 heads of garlic
• 12 lemons
• 1 large bunch mint
• 4 packages pre-made polenta
• 16 ounces of mascarpone
• 64 ounces of heavy cream
• 1 small block parmesan cheese