Carrot

Tuscan bread soup meant to be made the day before and 're-boiled' the next day. Gets better every time.

Tonkatsu on a bed of glossy Japanese curry sauce and steamed rice. The S&B curry roux is non-negotiable.

The original low-and-slow. Julia Child didn't invent this, she just made it approachable. Two-day version here — day one braise, day two it's perfect.

Braised veal shanks with gremolata. One of Italy's greatest dishes. The marrow in the bone is the prize.

All the depth and richness of the classic French braise, made entirely with mushrooms. The wine matters. Use something you would drink.

Same wine, same fond, 45 minutes under pressure instead of 3 hours in the oven. Weeknight bourguignon is a thing now.

Lamb shanks take the same treatment. Slower braise. The lamb version is technically Italian too, just less known.

Bone-in short ribs instead of chuck. The collagen melt is unreal. Serve the bone-in ribs in the bowl.

Thick eggplant rounds breaded and fried. The texture is extraordinary — crispy outside, silky inside. Vegan and honestly better than chicken.

Not traditional, but very satisfying: Italian sausage crumbled into the soffritto. Makes it a full meal.

American cavolo nero substitute: curly kale works well. Remove the tough centre ribs and add 5 minutes of extra cooking.

Thick pork shanks braised in white wine and stock. Cheaper than veal. Nobody is disappointed.