Rub the pork shanks with the extra virgin olive oil and sprinkle the previously chopped sage and rosemary, salt and pepper all over the well-oiled surface. Leave the shanks to rest in the fridge for 2 hours in a container with a lid. Put some oil and a clove of garlic in a baking pan, brown the shanks on the heat for a few minutes on both sides so that the sauces remain inside the meat. Then place the baking pan in the oven, preheated to 180°, and leave to cook for an hour and a half. While the shanks are cooking, prepare the polenta. The polenta should be cooked, according to tradition, in the appropriate copper pot. Otherwise, use a common steel pot with high edges. Bring 1 litre of water to the boil, add salt and add the cornmeal. Start mixing vigorously with a whisk, then keep stirring with a wooden spoon for about 40 minutes. When the polenta begins to detach from the edges, it will be ready. Once ready, serve the shank moistened with the cooking liquid and surrounded by the polenta.
