Sauté, then simmer on low heat with the halved olives, one eighth of a tomato, garlic and red wine. Make the polenta in water and swell. Season with salt, pepper and a pinch of nutmeg and cut out gnocchi.
Cut the lettuce hearts in half and arrange them on a plate in a circle. Garnish with a salad dressing of honey, olive oil, Cointreau, salt and pepper.
On another plate, arrange the chicken shanks with the sauce, place the polenta dumplings next to them and garnish with the remaining tomato strips.
Our tip: Use your favorite red wine for cooking!
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