Gremolata (for Osso Buco)

A gremolata forked into its own recipe per the archive's rule that accompanying components (glazes, marinades, rubs, sauces, etc.) are kept as standalone recipes. It also remains inline in CLASSIC OSSO BUCO, where it is originally used.

Ingredients

• 3 or 4 garlic cloves
• bunch of flat-leaf parsley
• grated zest of 2 lemons

Method

1. Chop the garlic. Pull the parsley leaves from the stems, then chop the leaves together with the garlic.
2. Stir in the grated lemon zest and pile the gremolata in a bowl.
3. Serve the gremolata separately from the osso buco, for guests to help themselves, or sprinkle it on the dish just before it goes to the table.