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Cinnamon and pomegranate molasses osso buco with mint & orange gremolata
Cinnamon and pomegranate molasses osso buco with mint & orange gremolata
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Prep Time:
15 minutes
Cook Time:
142 minutes
Total Time:
157 minutes
Spiced Osso Bucco: Ideal winter comfort dish.
Ingredients:
  • 4 beef osso buco
  • 50g plain flour
  • 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
  • 125g pomegranate molasses
  • 375ml beef stock
  • 250ml red wine
  • 300g couscous
  • 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 tbsp juice
Instructions:
  • Preheat the oven to 160C. Coat the meat with flour, removing any excess. In a casserole dish, heat 2 tablespoons of oil over high heat. Sear the meat, turning occasionally, for 8 minutes until golden brown. Transfer the meat to a plate.
  • Lower heat to medium and add the remaining 1 tablespoon of oil to the casserole. Sauté onion, carrot, celery, and cinnamon, stirring occasionally and scraping the bottom of the pan, until softened, about 6-8 minutes. Stir in tomato and cook for 2 minutes, then mix in pomegranate molasses, stock, and wine, and bring to a gentle simmer. Place the meat back into the casserole, ensuring it is immersed in the liquid. Season to taste, cover the surface with parchment paper, then put the lid on and bake for 2 hours or until the meat is tender.
  • Prepare the gremolata by mixing all ingredients in a bowl, seasoning to taste, and setting aside for serving.
  • Transfer the meat to a warm platter and discard the cinnamon. Place the casserole over medium heat and simmer, gently crushing vegetables with a fork, for 10 minutes until slightly thickened.
  • Drizzle sauce over meat, sprinkle with flavorful gremolata, and pair with fluffy couscous.

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