Beef osso bucco

Instructions

1. Lightly coat beef in flour. Heat oil in a large flameproof casserole dish over a medium-high heat. Add beef and cook until browned on both sides. Remove from dish and set aside.
2. Add garlic, celery and carrots to dish. Cook, stirring, until celery and carrots soften. Add wine and bring to the boil. Stir in tomato paste, tomatoes, stock and thyme. Bring to the boil.
3. Return reserved beef to dish. Cover and simmer for 1 1/2 hours. Uncover dish and simmer for a further 30 minutes, or until beef starts to fall off the bone.
4. Remove beef from dish and cover to keep warm. Bring sauce to the boil then simmer for about 10 minutes, or until slightly thickened.
5. Meanwhile, in a medium saucepan bring water to the boil. Add polenta in a thin stream and whisk until smooth. Reduce heat to low and cook, stirring, for 5 minutes or until thick. Stir in parmesan.
6. In a saucepan of boiling water blanch beans for 2 minutes, or until just tender. Drain.
7. Top polenta with beef and sauce. Serve with beans and spinach.