Osso Buco with Gremolata

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.
Average Customer Rating:
5 out of 5
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1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Osso Buco with Gremolata
Review 1 for Osso Buco with Gremolata
5 out of 5
5 out of 5
,Long Pond
February 7, 2013
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
1of 1found this review helpful.
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A Classic Feast
February 7, 2013
After purchasing a Calphalon Osso Buco pan/lid from W-S, I tried this recipe. I've remade it at least 10 times. I tweaked it a teensy bit by adding 2 ribs of celery chopped to mate with the carrots and onion, a mirapoix. It's a wonderful dish and the gremolata is the perfect finish.
Pros: Easy, Appearance, Impressive, Will Make Again