To make the iconic Italian Osso Bucco, start by lightly coating your beef shin in white flour. Brown this off in a hot casserole dish before sweating down onions, garlic, carrots and celery.

Add some rosemary, a cinnamon stick, and tomato paste, cook out the paste and add plenty of white wine then beef stock.

Throw all this in a 170°C oven for 3 hours. When removed this should be nice and tender.

Served clasically with polenta and gremolata, a fresh mix of parsley, lemon zest and garlic.

All our meat is delivered frozen.

We deliver it to you in insulated sustainable wool packaging that can keep it frozen for 72hrs. When you receive your meat please put it straight in the freezer. Even if it has defrosted it is ok to put back in the freezer as long as it is not warm.

We deliver it frozen for a number of critical reasons:

• Natures preservative. Freezing is one of the most ancient of all methods of preservation. We firmly believe that when frozen rapidly there is no loss of quality in the meat.

• Sustainability. By freezing our meat we can ensure there is as close to zero waste as possible. Our meat is frozen as soon as it is butchered in protective packaging that allows us to keep the meat perfectly for over a year. This is vs 10 days for fresh.

• Seasonality. Like vegetables, meat has a season. By freezing our meat we can select our produce when it is at its very best. Fresh meat butchers cannot do this and you can taste the difference in our meat.

• Better supporting farmers. For our farmers it is most profitable for them to get the produce off the farm as soon as it is ready. This allows us to support them better.