Recipe Osso buco with gremolata Osso buco can be made a day or two ahead; keep, covered, in the refrigerator. Australian Women's Weekly|Jul 02, 2009
Recipe Braised pork hock with peanut caramel and pickled cucumber This exquisite pork hock with peanut caramel & pickled cucumber is perfect for a special occasion. Australian Women's Weekly|Jun 30, 2009
Recipe Italian braised pork Shoulder is a great cut for a recipe like this Italian braised pork as it stays tender and moist without being fatty. Ask your butcher to bone, roll and tie the cut for you. Australian Women's Weekly|Jun 30, 2009
Recipe Braised carrots and lamb Soft and tender braised lamb with sweet carrots from Recipes+. Recipes Plus|Apr 30, 2009
Recipe Prosciutto-wrapped lamb pot roast with potato and celeriac mash Australian Women's Weekly|Apr 30, 1975
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