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Cinnamon and pomegranate molasses osso buco with mint and orange gremolata

Name: Cinnamon and pomegranate molasses osso buco with mint and orange gremolata
Prep time: 15 min
Cook time: 142 min
Total time: 157 min
Yield: 4
Ingredients: 4 beef osso buco; 1/3 cup (50g) plain flour, seasoned; 1/4 cup (60ml) olive oil; 1 large onion, finely chopped; 1 large carrot, finely chopped; 2 celery stalks, finely chopped; 1 cinnamon quill; 400g can chopped tomatoes; 1/3 cup (125g) pomegranate molasses; 1 1/2 cups (375ml) beef stock; 1 cup (250ml) red wine; 1 1/2 cups (300g) instant couscous, cooked to packet instructions; 1/2 bunch fresh mint, leaves finely chopped; 1/2 bunch fresh flat-leaf parsley, leaves finely chopped; 1 garlic clove, finely chopped; Finely grated zest of 1 orange, plus 1 tbs juice

7 ratings

15m

2h 22m

Cinnamon and pomegranate molasses osso buco with mint & orange gremolata

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by Shannon Harley

delicious. team

Oct 02, 2015

Osso bucco with aromatic spices makes the perfect winter comfort food.

4 beef osso buco
1/3 cup (50g) plain flour, seasoned
1/4 cup (60ml) olive oil
1 large onion, finely chopped
1 large carrot, finely chopped
2 celery stalks, finely chopped
1 cinnamon quill
400g can chopped tomatoes
1/3 cup (125g) pomegranate molasses
1 1/2 cups (375ml) beef stock
1 cup (250ml) red wine
1 1/2 cups (300g) instant couscous, cooked to packet instructions

Mint & orange gremolata

1/2 bunch fresh mint, leaves finely chopped
1/2 bunch fresh flat-leaf parsley, leaves finely chopped
1 garlic clove, finely chopped
Finely grated zest of 1 orange, plus 1 tbs juice

Method

1.

Preheat the oven to 160C. Dust meat in flour, shaking off excess. Heat 2 tbs oil in a casserole dish over high heat and cook the meat, turning, for 8 minutes or until well browned. Transfer to a plate.
2.

Reduce heat to medium and place remaining 1 tbs oil in casserole. Cook onion, carrot, celery and cinnamon, scraping the bottom of the pan and stirring, for 6-8 minutes until softened. Add tomato and cook for 2 minutes, then add pomegranate molasses, stock and wine, and bring to a simmer. Return meat to casserole, ensuring meat is covered in liquid. Season, cover surface with baking paper, then cover with a lid and bake for 2 hours or until tender.
3.

Meanwhile, for the gremolata, combine all ingredients in a bowl, season and set aside until ready to serve.
4.

Remove the meat from the casserole and transfer to a warm platter. Discard the cinnamon quill and place casserole over medium heat. Bring to a simmer, then cook, occasionally crushing vegetables with a fork, for 10 minutes or until slightly reduced and thickened.
5.

Pour sauce over meat, garnish with gremolata and serve with couscous.