Recipe Tip: Ossobuco

Instructions

1. Step 1

   In a heavy-based casserole with a lid, sear the ossobuco pieces on both sides in 2 tablespoons of the olive oil. Set aside.

2. Step 2

   Add 280g of the onion to the casserole and cook, stirring until soft but not browned, adding more oil as needed.

3. Step 3

   Return the browned ossobuco slices to the casserole with the onions. Add the tomato purée and pour in the white wine and veal stock and stir well.

4. Step 4

   Tie the herbs and the peppercorns in a spice bag and add to the casserole. Bring to a simmer, cover with the lid, turn the heat to low and simmer for 4 hours or until the veal is very tender. Season to taste with salt.

5. Step 5

   Meanwhile, mix the carrots, celery and the remaining 20g onions together in a bowl with the lemon juice and lemon zest to make a vegetable vinaigrette.

6. Step 6

   At the end of cooking time, arrange the ossobuco slices on a large platter with the braising sauce. Finish with the vegetable vinaigrette and chopped parsley.

7. Step 7

   The ideal accompaniment to the ossobuco is a risotto Milanese with saffron.

8. Step 8

   Persian Lamb Shanks with Aubergine and Saffron Rice This recipe is a great way to celebrate the last aubergines of the year. Slow, gentle heat makes the lamb shanks soft enough to eat with a spoon, while all its delicious juices flavour the vegetables. The saffron-scented rice is the clincher!

9. Step 9

   Fried Rice with Prawns Making fried rice is a brilliant way to use up all kinds of leftovers. We've used prawns here, but any kind of fish or meat will work just as well – and you can let your imagination run wild with the vegetables, too. Seafood

10. Step 10

    Curry Dip Serve it in the summer with a barbecue or serve it in the winter with fondue... This versatile curry dip is a great accompaniment to meat – and to all sorts of vegetables, from raw to roasted. Snack

11. Step 11

    Cocktail Sauce This recipe is a twist on the classic cocktail sauce. The secret ingredient? Cognac. It makes a fine pairing with meat – and, of course, its classic pairing, prawns.

12. Step 12

    Pink Roasted Loin of Mouflon The mouflon, a type of wild sheep, was introduced to Burgenland in Austria by aristocratic hunters, and today gourmets can enjoy its outstandingly fine and tender meat. If you can't get mouflon, just use quality lamb or mutton. Meat