I tend to forget about gremolata, the simple three-ingredient condiment that has a particular affinity for lamb, but is also good on grilled fish, vegetables, and other meats. It’s one of those things that you can make with stuff you keep on hand, that is, if you have lemon, parsley, and garlic on hand, like I always do.
I was out shopping for ingredients for a day of recipe testing last week and since we’re in the midst of winter at the moment, I thought it’d be nice to have lamb shanks for dinner. They’re easy to prepare; you just stick them in the oven for a few hours with some aromatics and wine or stock (or water, or whatever you have on hand), and then you can almost forget about them. They’re hard to screw up, and the bonus is that the oven warms up your kitchen nicely.
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