Osso buco is one of Italy’s most celebrated dishes. But the soft, wine-braised veal shanks wouldn’t be nearly as sublime without those vivid flecks of piquant, herbal gremolata on top. The gremolata, a jumble of parsley, garlic and lemon zest, adds its own bright notes, and functions as a contrast to the dark sauce, relieving its heady intensity.

A little gremolata can do the same thing to a humble platter of pot roasted brisket, too.

Really, all braised meats benefit from a fresh garnish of something acidic and zesty, be it as simple as a drizzle of lemon juice or vinegar and handful of parsley. Gremolata is just a slightly more sophisticated variation on the theme, albeit with a garlicky bite.