The weekend's nosh had a distinctively Italian theme, at least in the evenings - hot cross buns, mince pies, and ham and cheese and pickled walnuts with bread the rest of the time being about as English as you can get, after all.
Sunday evening's effort was a mere bacon risotto (and delicious, but quite usual), but Saturday evening's was the piece of resistance, as it were. When last we were in Waitrose, we spotted some pig shins treated in the same way as Osso Bucco, and decided to give them a try. We no longer eat veal, so I refreshed my memory of cooking this dish by consulting the blessed Jane Grigson, whose method I had used in the days of my yoof. I suppose I shouldn't be surprised that I couldn't find the recipe under 'O' for Ossi or Osso, but had to look under 'veal' instead...Anyway, it was much as I'd thought, and dead simple: season and brown the slices of shin in olive oil, add a large glass of white wine, cook for a bit, and add a pint of tomato sauce (or a tin of tomatoes and some sliced onion if you're a lazy cook like me). Cook slowly in the oven until done (and scoff with red cabbage and garlic potatoes in this instance). The meat was almost meltingly tender, and we didn't neglect the marrow in the bones, either - I have eaten a great deal worse (and for far more money) in restaurants.
What I did not do was to serve it with chopped parsley and lemon rind on top, as recommended - some of us know when to leave well alone.