

Nothing says winter like a slow-cooked stew bubbling away on the stove for an afternoon.
This osso bucco is a humble dish that is disproportionately impressive in terms of effort versus flavour. While it’s not a technical dish, you will need plenty of time to let it cook slowly which makes it a satisfying weekend project.
This recipe is a great alternative to a classic rosso ragu made with tomato, but here the warming flavours of sage and rosemary really shine through.
In our opinion, the parmigiano polenta is non-negotiable! Polenta is under-used in Australia but a staple of regional Italian fare. It works wonderfully here as a bed to soak up all the delicious sauce. Polenta is golden goodness. Never forget this.