Gremolata is the classic garnish for Ossobuco Milanese the braised Milanese veal shank dish. It’s an Italian condiment that’s traditionally made with minced garlic, lemon zest, and minced parsley. Think of it as a condiment that’s also a garnish.

Don’t let the simple ingredients fool you… The tangy zest and refreshing parsley when combined with the bite of raw garlic enhances just about everything you pair it. We don’t think it should be reserved for just ossobuco and use it often to brighten up the flavors of boring weeknight meals.

Gremolata is great with:

Rich meaty dishes

Grilled or roasted chicken and fish

Soups and stews

Steamed or roasted vegetables

Gremolata

Serves 4

A classic gremolata calls for garlic, lemon, and parsley. We added orange zest to ours to personalize it, but that’s optional. Italian cooks are legendary for adding secret ingredients to personalize a classic sauce and turn it into their signature sauce. Try adding a teaspoon of chopped capers, a pinch of cayenne, or anchovy paste for variety or come up with your own twist.

1 lemon, zested

1 orange, zested

3 cloves garlic, minced

1/4 cup minced flat-leaf parsley

Kosher salt and freshly ground black pepper

Mix the zest, garlic, and parsley in a small bowl. Season with salt and pepper. Garnish your dish with gremolata just before serving for the freshest flavor.

Cook’s notes:

Don’t skip washing and drying citrus (we use a paper towel to dry.) When using citrus for zest it is important to start with clean fruit. Washing the fruit removes dust and the wax used to keep the fruit looking shiny and fresh. If you can afford organic fruit even better.

Don’t discard your naked zest fruit…save them to use for juice. naked fruit stored in your fridge will last for several days.

Gremolata can be covered and stored in the fridge for up to 1 day.

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