Lamb Osso Buco with Orange, Lemon, and Capers: Gremolata

Don’t make the gremolata too far in advance, or the fresh flavors will diminish and the garlic will get too strong tasting. It can, however, be made up to an hour ahead and refrigerated.

Chop only the leaves of 1 large bunch flat-leaf parsley—not too fine—and put it in a bowl. Remove the zest from 1 orange and 1 lemon with a