The gremolata just lifts the dish at the end - Haarala Hamilton I had this – made with oxtail – in Jerez nearly 20 years ago. I loved the idea of braising in sherry as it has so many notes to impart.

Ever wonder why your butcher has that knowing smile when you ask about certain cuts? It's hard to say for sure, but there's a good chance they know about hidden treasures that rarely make it to the ...