Prepare the Osso Buco Beef Stew:

1. Season and Sear:

• Season the beef shanks with salt and pepper, then dredge in flour, shaking off the excess.
• In a large Dutch oven, heat the olive oil over medium-high heat. Sear the beef shanks on all sides until browned, about 3-4 minutes per side. Remove and set aside.

2. Sauté Vegetables:

• In the same pot, add the onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
• Add the garlic and cook for another minute.

3. Deglaze and Simmer:

• Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom.
• Stir in the diced tomatoes, beef broth, and tomato paste. Add the thyme, rosemary, and bay leaf.
• Return the beef shanks to the pot, making sure they are submerged in the liquid.

4. Slow Cook:

• Bring the mixture to a simmer, then cover and cook on low heat for 2-3 hours, or until the beef is tender and falling off the bone. Alternatively, you can cook it in a preheated oven at 325°F for the same amount of time.

Prepare the Polenta:

1. Cook Polenta:

• In a large saucepan, bring the water to a boil. Add the salt.
• Gradually whisk in the cornmeal, reducing the heat to low. Cook, stirring frequently, until the polenta is thick and creamy, about 20-25 minutes.

2. Finish Polenta:

• Stir in the butter and Parmesan cheese until melted and well combined.

Serve:

1. Assemble:

• Spoon a generous portion of polenta onto each plate.
• Top with a beef shank and ladle the stew over the top.