Osso Buco with Lemon Zest

Preparation info
  • Makes

    6

    Servings
    • Difficulty

      Complex

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

This lightened adaptation of a classic northern Italian dish is from former chef Bruce Lim and executive chef Jean-Marie Lacroix at the Fountain Restaurant in the Four Seasons Hotel in Philadelphia. The technique of slowly simmering meat with chopped vegetables, then using the pureed vegetables to give body to the sauce is a very effective way to thicken the gravy, adding flavor without fat.