Ossobuchi with Lemon

Ossobuchi with Lemon

Suggested material offered in store


4 veal ossobuchi
160 g butter
1 head of garlic
1 onion
1 carot
1 celery stalk
20 g parsley
2 lemons (juice and rind)
8 oz white wine
Chicken or vegetable broth
Salt and Pepper


Wash and chop the parsley, onion and garlic.  Wash and dice the carrot and celery stalk.

In a large skillet, melt butter with a little oil.

Simmer and add half the lemon juice and rind (keep the rest for later)

Add salt and pepper to flour and dip ossobuchi in mixture.  Move vegetables to the side of skillet and add the meat.

Cook over medium heat between 3 to 5 minutes.   Turn the meat on both sides so it is slightly braised.

Add wine and reduce, making sure to scrape the bottom of the pan in order to capture the juices.

Add enough broth to cover the mean halfway.  Simmer 60 minutes on low heat.

Before turning off the heat, add the rest of the lemon juice and rind.  Add the remaining butter.


4 servings.

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