Ingredients

• Slow-Braised Veal Ragù: 500g veal shank/shoulder (cut into chunks), 2 tbsp olive oil, 1 large onion (diced), 2 carrots (diced), 2 celery stalks (diced), 3 cloves minced garlic, 2 tbsp tomato paste, 1 cup red wine or beef stock, 1 cup crushed tomatoes, fresh thyme & rosemary, salt and freshly cracked black pepper.

• Velvety Fresh Corn Polenta: 4 ears fresh sweet corn (kernels stripped) or 2.5 cups cornmeal/yellow polenta flour, 2 cups milk or heavy cream, 2 cups vegetable/beef broth, 50g butter, ½ cup grated Parmesan cheese (or Kosher substitute), pinch of nutmeg, salt to taste.

Method

1. 01

   Braise Veal Ragù: Brown veal chunks in olive oil in a heavy Dutch oven. Remove meat, sauté onions, carrots, celery, and garlic until soft. Add tomato paste, red wine/stock, crushed tomatoes, herbs, salt, and pepper. Return meat, cover, and simmer on low for 1.5–2 hours until melt-in-your-mouth tender.

2. 02

   Prepare Fresh Corn Base: Blend fresh sweet corn kernels with a portion of the milk/stock until smooth and silky.

3. 03

   Cook Creamy Polenta: Bring milk, stock, and corn puree to a gentle simmer in a saucepan. Whisk in polenta/cornmeal gradually and stir over low heat for 8–10 minutes until thick and glossy.

4. 04

   Finish Polenta: Off the heat, fold in butter, Parmesan (or Kosher dairy-free alternative), nutmeg, and salt.

5. 05

   Plate & Serve: Ladle hot velvety polenta into wide bowls, top generously with slow- cooked veal ragù and pan gravy, and garnish with fresh herbs.