When I posted a couple of days ago about making my first Osso Buco, I neglected to mention a very important ingredient... the Gremolata garnish. Truly, the dish is incomplete without it!
Thankfully, I had a little bit of Italian parsley still growing beneath the snow.
2 Tbsp Minced flat (Italian) parsley
1 Tbsp grated lemon zest (use a microplane for finer grating, if possible)
2 cloves garlic, crushed and finely minced
Mix all ingredients together, and put them in a small dish to serve atop the Osso Buco at the dinner table.
(I did go back and add it to the original post, but not all my readers go back to see updates.)