Ingredients For The Polenta & Carrots

4 cups Chicken Stock
4 cups Half & Half
1 tbsp Rosemary, minced
1 tbsp Thyme, minced
1 ½ cups Polenta
2 tbsp Butter
2 lbs Carrots, peeled and sliced thin on a bias
½ cup Water
¼ cup Pomegranate Molasses
Salt & Pepper, to taste

Directions

• Heat the stock, ½ & ½, and herbs in a large saucepan until a low simmer. Add in the polenta, along with some salt & pepper, and cook, stirring often, until just cooked through.
• Place the butter, carrots, and water, along with some salt & pepper, into a large skillet over high heat. Cook, stirring often, until all the water has evaporated. Add in the pomegranate molasses and sauté for a few minutes, until the carrots are nicely coated.

For the Beef & Gremolata

3 lbs Beef Shank, cut into 8 equal portions (by the butcher)
2-3 tbsp Olive Oil
½ cup Cabernet Sauvignon
½ cup Beef Stock
6 sprigs Thyme
2 medium Carrots, peeled and cut into quarters
2 stalks Celery, cut into quarters
2 large Onions, peeled and large diced
4 cloves Garlic, crushed
Micro Greens for garnish
1 bunch Parsley, minced
3-4 cloves Garlic, minced
2 medium Lemons, zested
Salt & Pepper, to taste

Directions

• Preheat the oven to 300°F.
• Season the beef with salt & pepper. In batches, heat a large skillet pan on high heat. Add some olive oil and sear the beef on both sides until nicely browned.
• Deglaze the pan with the Cabernet Sauvignon and continue to simmer for about 5 minutes. Add in the stock and bring to a gentle simmer.
• Place the beef along with the cooking liquid, thyme, carrots, celery, onion, and crushed garlic into a large roasting pan. Season with salt & pepper. Wrap tightly with foil and place into the oven for about 2 ½ -3 hours, until the meat is fork tender.
• Strain the cooking liquid into a saucepan (reserving the meat, and discarding the rest). Bring to a simmer and reduce by about 50%.
• Mix together the parsley, garlic, and lemon zest, along with some salt & pepper, until well blended.