Lemon osobuco

4 veal osobucos
Lemon zest
100g butter
1 cup of dry white wine
Meat broth
Flour (XNUMXg)
Sal Island

Pass the ossobucos in flour and brown in a pan with the butter, together with the lemon zest and a little salt.
When it is golden brown, add the wine and let it evaporate.
Cover with the broth and simmer for 1 hour.

The content of the article adheres to our principles of editorial ethics. To report an error click here.

Be the first to comment

Leave a Comment

Your email address will not be published. Required fields are marked with *



  1. Responsible for the data: Miguel Ángel Gatón
  2. Purpose of the data: Control SPAM, comment management.
  3. Legitimation: Your consent
  4. Communication of the data: The data will not be communicated to third parties except by legal obligation.
  5. Data storage: Database hosted by Occentus Networks (EU)
  6. Rights: At any time you can limit, recover and delete your information.