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. Source: EatingWell Magazine, Soup Cookbook

Lisa Holderness Brown


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 calories; 6.4 g total fat; 2.2 g saturated fat; 74 mg cholesterol; 489 mg sodium. 754 mg potassium; 17.5 g carbohydrates; 3.1 g fiber; 6 g sugar; 25.5 g protein; 3637 IU vitamin a iu; 17 mg vitamin c; 59 mcg folate; 51 mg calcium; 3 mg iron; 57 mg magnesium;