Caroline Wilson and Corrie Perkin join you for episode 50 of the podcast. 

And as we celebrate our podcasting milestone we are thrilled to welcome to the Don't Shoot The Messenger family our new sponsor The Interchange Bench. We're looking forward to telling you all about them in the episodes to come - you can check out their website HERE.

Following Louise Milligan's excellent '4 Corners' report on the cosmetic surgery industry we talk brazilian butt lifts, botox and breast implants.

We check in on the ongoing fall out from the Andrew Gaff - Andrew Brayshaw incident and reflect on historian Ross McMullin's excellent article about asimilar incident involving Leigh Matthews decades ago. You can read that article  HERE.

And as Melbourne's suburbs are forever changed with rapid redevelopment, including a notable modernist home demolished in Beaumaris this week - Corrie calls for more community activism to save buildings and iconic spaces under threat. 

In "BSF" Corrie has been reading 'Prague Spring' by Simon Mawer (you can order the book  HERE)

Caro and Corrie finally went to the movies together to see 'The Wife' but left the cinema with mixed reviews and Caro shares one of her favourite recipes for a hearty Osso Buco. 

This week Caro's grumpy with the constant barrage of TV promos that spoil the afterglow of watching a great show and Corrie's "Crush of the Week" is her dog Bearsy (and our wonderful new sponsor The Interchage Bench!). 

Barnaby and Vicki reappear in "6 Quick Questions" plus we talk family road trips, signs of spring and Madonna. 

Don't Shoot The Messenger is produced, engineered and edited by Jane Nield for Croc Media.  

You can email the show via [email protected] or check out our Facebook page, Twitter (@dontshootpod) or the Caro and Corrie Instagram account. 

 

Caro’s Osso buco with Gremolata

Based on the original recipe by Robert Carrier from ‘New Great Dishes of the World’

Go to a great local butcher and get great osso buco (shin cut)  - enough for 8 people .

Caro prefers the smaller sized knuckles.

Cook them from cold (straight from the fridge).

Put meat in a large brown paper bag with flour salt and pepper and shake them up to coat the meat.

Heat a tablespoon of olive oil then brown off the meat in batches and set aside

Add another tablespoon of olive oil then add

1 spanish onion

2 or 3 cloves of garlic (chopped).

Cook until translucent

Put browned beef back into your casserole dish (cast iron works well).  

Add add a jar of tomato paste and a big glass of white wine

Add pint of chicken stock or veal stock (Caro’s happy to use stock powder )

Bring to boil then pop into the oven and cook for an hour on 180 degrees

Add a jar of chopped anchovies, another clove of garlic and cook for another half an hour or so until the meat is tender (cooking times may vary depending on your dish and oven).

Serve with your favourite Gremolata and crusty bread.

Caro is happy to use just chopped parsley, a heap of zested lemon rind and a pinch or two of salt.

 

 

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