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Gremolata, the garnish for osso buco, is traditionally made with raw garlic, lemon zest, and herbs, and adds a note of fresh, bright flavor to the rich dish. I find the taste of raw garlic a little overwhelming with it, so I toast the garlic until golden to soften its harshness.
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves or 1 shallot, very finely minced
- Zest of 1 lemon, chopped
- 2 tablespoons finely chopped flat-leaf parsley
- ¼ teaspoon coarse sea salt
1. Heat a small sauté pan over very low heat and add the oil and the garlic. Cook gently until golden brown, 5 to 10 minutes. Immediately remove the garlic from the pan to prevent it from burning. Set aside in a small bowl and cool.
2. Add the lemon zest, parsley, and salt to the toasted garlic and mix well. Place about 1/2 teaspoon on each piece of veal shank.
© 2005 Susan Spungen