The challenge: What in the world is gremolata? It suggests it as a topping over osso buco, braised lamb shanks(which are coming up, bank account permitting), or roast beef.
Turns out this is a very simple topping to make. Take a half cup minced fresh flat leaf parsley leaves, 1 tablespoon plus one teaspoon minced garlic and 1 tablespoon grated lemon zest.
The directions are even simpler: Combine all the ingredients in a small bowl and stir to blend.
Done. Quite easy. Makes a great topping for the roast beef with horseradish sauce. I will definitely make this recipe again when I make the lamb shanks, or if I get to make roast beef again or use a cheaper cut of steak for that recipe.
Enjoy!
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