Braised Veal Shin with Polenta and Sage | Fast Ed

Ingredients

• 4 x 180g veal shanks
• 2 Tbsp extra virgin olive oil
• 2 white onions, finely diced
• 8 cloves garlic, minced
• 6 anchovy fillets
• 2 sprigs rosemary, finely chopped
• 1 cup dry sherry
• 1L best-quality beef stock
• 1 cup green olives, halved
• 12 sprigs sage leaves, chopped
• sea salt flakes and freshly-milled black pepper
• 1L chicken stock
• 1 cup fine polenta
• ½ cup Manchego cheese, grated