INGREDIENTS 

• 1 tbsp. olive oil
• 4 rose veal escalopes, sliced into thick strips
• 1 jar Sacla’ Osso Buco Sauce with Zesty Lemon & Herbs
• Cooked rice to serve
• Finely grated zest 1 lemon
• Finely chopped parsley to serve
• Salt & pepper

INSTRUCTIONS

1. Season the meat and fry in a pan with olive oil on a high heat for 2 mins until golden.
2. Reduce the heat and add the Osso Buco Sauce. Simmer for another 2 mins.
3. Serve with rice and garnish with lemon zest, parsley and black pepper.