Gremolata--an herb garnish traditionally made with lemon, parsley and garlic--is the classic finish for osso buco (braised veal shanks) and adds bright flavor to the luxuriously rich dish. This version--made with orange instead of lemon--does the same thing for this hearty lamb stew.

Lisa Holderness Brown
Source: EatingWell Magazine, Soup Cookbook


Orange Gremolata


Instructions Checklist
  • Prepare stew: Place lamb in a 5- to 6-quart slow cooker. Top with root vegetables and garlic cloves. Combine broth, wine, tomato paste, mustard, rosemary, thyme and 1/2 teaspoon each salt and pepper in a large bowl. Pour into the slow cooker. Cover and cook on High for 4 hours or Low for 8 hours.

  • If using the Low setting, turn to High. Combine water and cornstarch and stir into the stew. Add pearl onions. Cover and cook until thickened and the onions are tender, about 20 minutes.

  • Meanwhile, prepare gremolata: Combine orange zest, parsley, garlic, salt and pepper. Serve the stew topped with the gremolata.


Tip: If you'd like, brown the meat in 1 tablespoon olive oil in two batches in a large skillet before adding to the slow cooker. This intensifies the meat flavor.

To make ahead: Prep lamb. Mince garlic and combine with broth, wine, tomato paste, mustard, herbs, salt and pepper. Refrigerate separately for up to 1 day.

Equipment: 5- to 6-quart slow cooker

Nutrition Facts

249.5 calories; protein 25.5g 51% DV; carbohydrates 17.5g 6% DV; exchange other carbs 1; dietary fiber 3.1g 12% DV; sugars 5.8g; fat 6.4g 10% DV; saturated fat 2.2g 11% DV; cholesterol 73.7mg 25% DV; vitamin a iu 3637.2IU 73% DV; vitamin c 16.5mg 28% DV; folate 59mcg 15% DV; calcium 50.8mg 5% DV; iron 2.9mg 16% DV; magnesium 56.8mg 20% DV; potassium 754.3mg 21% DV; sodium 488.7mg 20% DV.