Pork Shank with Mushroom Polenta

Method

1. Dust the pork shanks with flour.
2. Prepare an aromatic bouquet with sage, bay leaf, rosemary, garlic, salt, and black pepper.
3. Sear the pork shanks in a casserole on all sides.
4. Finely chop celery, carrot, and onion, and add them to the casserole.
5. Soak dried porcini mushrooms in water.
6. Squeeze the soaked mushrooms and add them to the casserole.
7. Deglaze with red wine.
8. Add a tablespoon of tomato concentrate.
9. Cook over low heat for 2 hours.
10. Meanwhile, cook the polenta using the mushroom soaking water.
11. Once the shanks are done, carefully remove them from the casserole.
12. Blend the cooking liquid to obtain a smooth sauce.
13. Plate: put polenta at the base, place the shank on top, and spoon over the sauce.