Rub the pork shanks with olive oil and spread over the entire surface well oiled previously chopped sage and rosemary, salt and pepper. Rest your shins in the fridge for 2 hours in a container fitted with a lid. Place in a baking pan of oil and a clove of garlic, cook on the stove for a few minutes shins on both sides so that the juices remain inside the meat. Afterwards put the pan in the oven, preheated to 180 °, and cook for an hour and a half. While the shins are cooking, prepare the polenta. The polenta should be cooked, as usual, into the copper pot. Failing that, to use a common steel pot with high sides. Boil 1 dl water, salt and pour the cornmeal. Start mixing in a decisive manner with a whisk, then keep it turned with a wooden spoon for about 40 minutes. When the polenta will begin to break away from the edges will be ready. When ready to serve shin wet with the cooking liquid and surrounded by polenta.
4 pork knuckles; extra virgin olive oil; 1 garlic clove; sage to taste; rosemary to taste; salt to taste; pepper to taste; corn flour 200 grams; 1 liter waterrecommended product
© 2015 Any total or partial reproduction of texts and images is strictly forbidden without the prior written permission of Molino Riva s.r.l.