A traditional garnish for osso buco, gremolata is sprinkled over the veal shanks at the end of cooking or is offered at the table to season individual portions of the finished dish. The heat releases the oils from the gremolata, distributing its fresh flavor. To make gremolata, in a small bowl, combine 1/2 cup minced fresh flat-leaf parsley, the finely grated zest of 1 lemon and 2 garlic cloves, minced. Stir to blend. Makes about 1/2 cup. Serve osso buco with its traditional accompaniment, Risotto alla Milanese (see related recipe at right).
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