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Veal Osso Buco with Three Citrus
A tender veal osso buco simmered for an hour, brightened with a blend of lemon, orange and grapefruit. Served with fresh pasta, this family dish combines the richness of veal with the fresh acidity of citrus.
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Cost Breakdown
Critical Success Points
- • Coat the shanks with flour without excess
- • Achieve a nice coloration during searing
- • Sweat the vegetables before deglazing
- • Properly deglaze with white wine
- • Simmer for an hour over low heat
- • Add citrus zest and juice at the end
Safety Warnings
- • Hot oil can splatter: handle with care.
- • Use gloves or a towel to remove the pot from the heat.
- • Citrus juice can irritate eyes; avoid contact.
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