Ingredients:

1 kg of beef shank

Olive oil

3 sprigs of fresh rosemary

2 onions

4 cloves of garlic

2 sticks of celery

175 ml red wine

400 g of plum tomatoes

400 ml of quality beef stock

150 ml of milk

200 g of coarse cornmeal

60 g of butter

40 g of parmesan cheese

Elaboration

Cut the beef into pieces.

Place a pressure cooker over a medium–high heat and add a good drizzle of olive oil. Throw in the beef and season well with salt and black pepper. Cook, turning regularly, until browned all over. Transfer to a plate and set aside.

Pick the rosemary leaves, peel the onions and garlic, trim the celery and finely chop it all together. Add to the pan with the rosemary. Reduce the heat and soften for 5 minutes.

Pour in the wine, bring to the boil and let it bubble until reduced by half. Add the tinned tomatoes and stock, then return the beef to the pan.

Secure the lid, bring the cooker to high pressure, then reduce the heat to low–medium and leave to cook for 45 minutes.

Meanwhile, make the polenta. In a medium saucepan, bring the milk to the boil with 775ml of water and a good pinch of salt. Very slowly pour in the cornmeal in a thin stream, whisking constantly to avoid lumps. Stir for a few minutes until starting to thicken, then turn down the heat to low.

Cook for 30 minutes or so, stirring every 5 minutes, until thickened and coming away from the sides of the pan. Stir through the butter, finely grate in the Parmesan and adjust the seasoning.

When the time is up on the pressure cooker, carefully release the steam and remove the beef with a slotted spoon.

Increase the heat to high and reduce the sauce for 5 to 10 minutes before mixing the beef back into the sauce, breaking up the chunks with the back of a spoon as you go.

Spoon the polenta into bowls and serve topped with the stew.

Recipe from www.jamieoliver.com