Spray shank with olive oil. Dust shank with flour, salt, pepper, garlic. Sear till brown on all sides in 2 Tbs olive oil. Place in crock pot.

Sear tomato paste in pan drippings till dark brown, add diced celery, onion and carrot, add herbs, stir with red wine and beef stock.

Place meat on chopped parsley, beef broth and wine on the bottom, cooked sauce on top, simmer eight hours on low. When tender, use two forks to shred the meat and remove the fat, then use one fork to remove the round bone but push marrow out of the bone center and mix with the sauce and meat till creamy.

Mix 1 cup cornmeal polenta into 2 cups simmering beef broth, 2 cups simmering milk, 2 Tbs butter and 1 cup grated Parmesan till thick, about 20 minutes. Add Tbs of dry cornmeal if not thick, stir till stiff, few minutes. Ladle meat sauce on polenta, gremolata sauce on top.

Make lobster bisque with lobster tail and hardboiled eggs. Extract the color and flavors and use the lobster meat to make lobster salad.