Garlic and Parsley Gremolata Topping for Osso Buco

Finely chop the fresh parsley. You want it to be very small so it blends well with the other ingredients.

Mince the garlic cloves. Ensure the garlic is finely minced to avoid overpowering the gremolata.

Zest the lemon using a microplane or zester. Avoid the white pith underneath the zest, as it can be bitter.

In a small bowl, combine the chopped parsley, minced garlic, and lemon zest.

Mix well to combine all ingredients thoroughly.

Spoon the gremolata over the osso buco just before serving. This will ensure the flavors are fresh and vibrant.