Osso Bucco with saffron risotto and bone marrow gremolata

I'm a leg girl, especially when it comes to braising.

Before I start this recipes, I need to make a statement. We need to get over our fear and anger of eating veal. Veal is a bi-product of the dairy industry. Its a grim prospect, but to each female cow there is a male that has a much lesser purpose. While ethics around this have advanced, its worth understanding that male veal cows have been shot at birth for tens of years, making their lives worthless within the food chain and pushing them into animal feed instead. It’s a brutal truth. I strongly believe that if you drink milk, you should eat veal. The UK is one of the only countries who at one time didn’t make much use of the veal industry. British animal welfare principals are pretty strong in comparison to a lot of Europe. There is a lot of old news in the idea that veal farms take calves from thier parents at birth, feed them milk and don’t let them see the light of day, to encourage an incredibly soft and pale textured meat. This once was true and you will find Dutch veal farms farming like this, but now its law for British Rose veal to be grown outdoors spending time with its mother and is slaughtered at around 8-12 months. It’s also worth knowing that McDonalds have made use of the majority of Rose veal that used to be imported out of this country so it stays in this country and within our food chain, doing wonders for food ethics. This means that if you are eating burgers from them, you are already eating veal.