Gremolata

Gremolata is traditionally served with osso bucco; at the restaurants, I used to like to take the bone marrow from inside of the veal shank, lightly poach it so that it was still pink in the center, then combine it with the gremolata and serve that with the osso bucco tableside. But it’s just as delicious without that showmanship, and incredibly versatile. I use this on grilled fish, seafood such as scallops, roast chicken, and pasta. What distinguishes my gremolata recipe from others are t