So I'm new to the forums and I was wondering if you have any favorite variants on the gremolata (or raw relish) you use on your Osso Buco. So far I've run into the following combinations:
1. Lemon zest, parsley.
2. Lemon zest, parsley, garlic.
3. Lemon zest, parsley, toasted pine nuts.
4. Orange zest, lemon zest, lemon juice, parsley.
5. Lemon zest, parsley, garlic, anchovy filets.
Anything you particularly like?