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Braised Veal with Gremolata

4.2

(3)

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Braised Veal with GremolataRichard Gerhard Jung

Gremolata, a mix of finely chopped lemon zest, parsley, and garlic, is an Italian topping classically served with osso buco. We added some basil to make it even livelier.

Cooks' notes

·Veal (cooled on cutting board but not sliced) can be made 1 day ahead and chilled, covered. Slice meat while still cold and reheat in sauce.
·Sauce can be made 1 day ahead, then cooled completely before being chilled, covered.

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