Recipe Cinnamon and pomegranate molasses osso buco with mint & orange gremolata : Hearty Dishes and Tasty

Recipe Cinnamon and pomegranate molasses osso buco with mint & orange gremolata : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Cinnamon and pomegranate molasses osso buco with mint & orange gremolata has been designed to be as simple and easy as possible to put into practice. With 0:15 prep, 4 serving, Capable cooks level.

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

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) Massel beef stock
  • 1 cup (250ml) red wine
  • 1 1/2 cups (300g) instant couscous, cooked to packet instructions

Method

  • 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.

Cinnamon and pomegranate molasses osso buco with mint & orange gremolata

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