Bori-Bori

Ingredients
DUMPLINGS:
 * 2 lbs chuck or beef shank
 * 1 tsp coarsely ground black pepper
 * 2 tbs olive oil
 * 4 ozs bacon, chopped
 * 1 large onion, unpeeled, cut into quarters
 * 1 head garlic, unpeeled, cut in 1/2 horizontally
 * 3 stalks celery, with leafy tops, washed and cut in half
 * 1 medium carrot, washed and cut in half
 * 1 bay leaf
 * 7 cloves
 * 1 tbs coarse salt
 * 1 cup white or yellow cornmeal
 * 1 cup grated Parmesan
 * 2 tsp coarse salt
 * 1 small onion, peeled and minced (about 1/2 cup)
 * 1/4 cup clarified butter
 * 1 egg
 * 1 egg yolk
 * 2 tbs Italian parsley, chopped
 * grated Parmesan

Directions

 * 1) Wipe the meat with a damp cloth and cut into 2-inch cubes. Sprinkle with black pepper.
 * 2) In a large saucepan or sauté pan, heat olive oil and bacon over medium heat. Sauté until bacon has released most of its fat, about 1 minute. Add the meat cubes and brown on all sides, about 8 to 10 minutes. Add onion, garlic, celery, carrot, bay leaf, cloves, 1 tbs salt, 3.5 quarts water and bring to boil. Lower heat, cover,let simmer for 1.5 hrs or until meat is tender.