Carrot Osso Bucco Recipe

Name: Carrot Osso Bucco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb red pearl onion; 1 tablespoon vegetable oil; 1 teaspoon vegetable oil; 3 very large carrots, cut crosswise 1 inch thick at the wide ends and 1 1/2 inches thick toward the narrow ends; salt & freshly ground black pepper; 1 teaspoon curry powder; 1 cup dry red wine; 1 tablespoon dried porcini mushroom, powder (ground porcini mushrooms); 1 1/2 cups prepared mushroom broth; 1/2 cup flat leaf parsley; 2 teaspoons fresh lemon juice

Servings: persons

1/2 lb red pearl onion
1 tablespoon vegetable oil
1 teaspoon vegetable oil
3 very large carrots, cut crosswise 1 inch thick at the wide ends and 1 1/2 inches thick toward the narrow ends
salt & freshly ground black pepper
1 teaspoon curry powder
1 cup dry red wine
1 tablespoon dried porcini mushroom, powder (ground porcini mushrooms)
1 1/2 cups prepared mushroom broth
1/2 cup flat leaf parsley
2 teaspoons fresh lemon juice

1
Preheat the oven to 350u00b0. In a large, deep ovenproof skillet, bring 1 inch of water to a boil. Add the pearl onions and cook for 1 minute. Drain and trim the onions, then peel them. Wipe out the skillet.
2
Return the skillet to the heat and add 1 tablespoon of the oil. Add the carrots in a single layer, season with salt and pepper and cook over moderate heat, turning, until browned, about 5 minutes per side. Add the pearl onions, sprinkle with the curry powder and cook, stirring a few times, until fragrant, about 1 minute. Add the wine and simmer over moderately high heat for 3 minutes. Add the porcini powder and mushroom broth and bring to a boil. Transfer the skillet to the oven and braise the carrots for 1 hour and 15 minutes, turning once, until tender.
3
Season the sauce with salt and pepper. Spoon the carrots, onions and sauce into shallow bowls. In a bowl, toss the parsley with the lemon juice and the remaining 1 teaspoon of oil and season with salt and pepper. Scatter the parsley leaves over the carrots and serve.
4
MAKE AHEAD The Carrot Osso Buco can be refrigerated overnight. Reheat gently. SERVE WITH Soft polenta or celery root puree.

130

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 lb red pearl onion, 1 tablespoon vegetable oil, 1 teaspoon vegetable oil, 3 very large carrots, cut crosswise 1 inch thick at the wide ends and 1 1/2 inches thick toward the narrow ends, and more.

Yes, Carrot Osso Bucco falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Carrot Osso Bucco

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions