Beer and Citrus Osso Buco with Quick Cheese Polenta

Ingredients

• Osso Buco

  • 6 slices pork shank, rind removed, each about 1 ½ inches (4 cm) thick (about 2.2 lb/1kg)
  • 1/4 cup (60 ml) olive oil
  • 1 fennel bulb, cut into 6 wedges, fronds reserved for serving
  • 1 large onion, chopped
  • 1 large carrot, diced
  • 6 garlic cloves, chopped
  • 2 tbsp unbleached all-purpose flour
  • 3/4 cup (180 ml) light blonde ale
  • 1 1/2 cups (375 ml) chicken broth
  • 1 orange, zest finely grated and juiced
  • 1 lemon, zest finely grated and juiced
  • 3 thyme sprigs
  • 1/4 cup (10 g) flat-leaf parsely leaves, finely chopped

• Polenta

  • 2 cups (500 ml) chicken broth
  • 2 cups (500 ml) milk
  • 1 cup (160 g) quick-cooking polenta
  • 1 cup (100 g) firm ripened cheese, grated (such as Louis d’Or or Parmed’Or)
  • 3 tbsp butter