- 1/4 cup pine nuts, toasted
- 1/4 cup chopped dried cranberries
- 2 garlic cloves
- 1 orange, zest finely grated
- 2 tablespoons chopped fresh flat-leaf parsley
For the gremolata:
Finely chop the pine nuts, dried cranberries and combine.
Combine this with the garlic together in a mini chopper or with a mortar and pestle.
Fold that into the orange zest and parsley. Scatter the gremolata over the Osso Bucco before serving.
Read more about this recipe at my food blog ErinCooks.com