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Join Caro and Corrie for Ep 185 - The Too Hard Basket.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.This week we discuss;New Lockdown 6 restrictions as anger replaces apathyThe ABC's new series The Newsreader prompts a walk down memory laneIn The Cocktail Cabinet for Prince Wine Store Myles takes us to San Gimignano in Tuscany with two affordable and delicious wines from Fontaleoni.Head to our dedicated Don't Shoot the Messenger page HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.Corrie's Crush of the Week for Red Energy is the Boomers and the Australian basketball community who have elevated the game to it's current status, including Luc Longley who was featured on Australian Story recently in a two part episode called One Giant Leap.In BSF we talk about;The Master by Colm ToibinJoanna Lumley's BritainVeal and Porcini Ragu by Deb Middleton (see recipe below).Plus Caro's more than a little Grumpy with AFL for putting footy in Tasmania in the 'too hard basket'.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Veal and Porcini Ragu by Deb MiddletonServes 6Preparation: 30 minsCooking Time: 1 hour1 kg diced veal, preferably rump2 stalks parsely, sage, rosemary2 star anise½ teaspoon freshly grated nutmeg¼ cup olive oil1 brown onion, chopped2 cloves of garlic, thinly sliced500g swiss brown mushrooms, finely diced50g dried porcini mushrooms, soaked in warm water for ½ hour1 teaspoon porcini powder (available from the Essential Ingredient)1 tub tomato paste250ml dry red wine250ml dry white wineSalt and petter.Preheat oven to 150 degrees CHeat a large non-stick pan, add veal and cook until brown. Add herb stalks, star anise and nutmeg. Stir to combine and then set aside.Heat olive oil in large heavy-based oven-proof saucepan, add onion and garlic and saute until soft. Add sliced Swiss brown mushrooms, soaked porcini and porcini powder to the pot and simmer with lid on until mushrooms are reduced and well cooked. Add tomato paste and cook stirring for 3 minutes. Add red and white wine and bring to a slow simmer.Add veal to saucepan and stir to combine. Add salt and pepper to taste. Place in oven with lid on and cook for 1 hour, or until it is tender. Serve with wet polenta.TIPS: this dish is best cooked in advance and rested for a day or two. It also freezes well.