Hayden Quinn’s Slow Cooked Beef Shank with Truffled Butter Polenta | Our Cow

Ingredients

• 1 x Our Cow Grass Fed Beef Shank
• 1 large brown onion, chopped
• 1 head garlic, halved
• 2 carrots, cut in large chunks
• 2 sticks celery, cut in large chunks
• 1 bay leaf
• 5 sprigs thyme & 2 sprigs rosemary
• 1 can New England Brewing Co Grandad Brown
• 12 whole button mushrooms
• 1L beef stock (enough to cover the shank)
• 250g instant fine polenta*
• 1L full cream milk
• 2 bay leaf
• 200g salted butter
• 1 cup parmesan, finely grated Sea salt, to taste
• 1 Australian truffle, finely grated