Ossobuco with lemon zest is a delicious traditional Italian dish from the Lombardy region. It consists of slices of veal ossobuco braised in a creamy sauce made from tomatoes, onion, white wine and meat broth. Slow, low heat cooking makes the meat tender and succulent, while the sauce gains depth from the aromas of the various ingredients. Ossobuco with lemon zest is ideal for a special dinner or to celebrate an important occasion.
Coat the ossobuco in flour and brown them in a pan with the oil and butter
Add the tomatoes, dilute with a glass of hot broth and adjust with salt
A few minutes before the end of cooking sprinkle with the grated lemon zest, cover the pan to let the flavors meld and serve very hot
Frying pan
Pot
Wooden spoon
Store ossobuco with lemon zest in the refrigerator in an airtight container for up to 3 days.
Ossobuco with lemon zest is a typical dish of Lombard cuisine and is particularly tasty when prepared with high-quality veal ossobuco.
Italy, Lombardia
| Energy (kcal) | 106.28 |
| Carbohydrates (g) | 0.98 |
| of which Sugars (g) | 0.98 |
| Fat (g) | 4.92 |
| of which Saturates (g) | 1.65 |
| Protein (g) | 14.41 |
| Fiber (g) | 0.33 |
| Sale (g) | 0.06 |
