Cinnamon and pomegranate molasses osso buco with mint & orange gremolata

Step 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.

Step 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.

Step 3

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

Step 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.

Step 5

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