There is something deeply satisfying about a pot of Osso Bucco slowly braising in the oven while the kitchen fills with the scent of beef, wine, herbs and garlic. Served over golden saffron risotto and finished with a bright, zesty gremolata, this Milanese classic is generous, comforting and well worth taking your time over. Ask us for beef Osso Bucco cut into thick, bone-in rounds. Calling ahead means we can have it cut to around 4–5 cm thick and ready for your Dutch oven. Choose a dry white wine such as an unoaked Chardonnay or Pinot Grigio. Because the Osso Bucco cooks for several hours, you can get away with something relatively inexpensive—but make sure it is still drinkable as you will use the same wine is used in the risotto, where its flavour will be much more noticeable.

Slow-cooking lamb shoulder in milk might sound unusual, but it is one of those old-world techniques that makes complete sense once you taste it. As the lamb cooks, the milk gently separates into soft, caramelised curds, creating a rich, savoury sauce around the meat. Anchovy adds depth rather than fishiness, while lemon and rosemary bring brightness and balance. It is generous, comforting winter cooking — perfect with roast vegetables, creamy mash, or a crisp radicchio salad.