Olivia Potts

How to make Osso Bucco: a slow-cooked stew from Lombardy

  • From Spectator Life
iStock
  • Comments

Already a subscriber? Log in

This article is for subscribers only

Get a free bottle of Johnnie Walker Black Label when you subscribe to The Spectator for just £12 in our Black Friday sale

  • Free bottle of Johnnie Walker Black Label whisky, worth £30
  • Unlimited access to our website and app
  • Enjoy Spectator newsletters and podcasts
  • Explore our online archive, going back to 1828
Olivia Potts
Written by
Olivia Potts
Olivia Potts is a former criminal barrister who retrained as a pastry chef. She co-hosts The Spectator’s Table Talk podcast and writes Spectator Life's The Vintage Chef column. A chef and food writer, she was winner of the Fortnum and Mason's debut food book award in 2020 for her memoir A Half Baked Idea.

Topics in this article

Read next

Trending

Eliot Wilson

Russia’s rumoured ICBM launch is raising the stakes in Ukraine

A Russian attack on the city of Dnipro earlier today included the use of an intercontinental ballistic missile, according to the Ukrainian Air Force. The RS-26 Rubezh was reportedly launched from Astrakhan Oblast on the Caspian Sea, although some analysts remain sceptical. Russia has made no official comment, but it would be the first use of an ICBM

More on food

Also by Olivia Potts

Latest

Comments

Black Friday sale: Get 10 weeks for just $1

Unlimited access to the The Spectator, online and via the app

Already a subscriber? Log in