
Carrot Osso Buco
Yields:
4
Cook Time:
30 mins
Total Time:
1 hr 50 mins
In this playful vegan take on osso buco (braised veal shanks), very large pieces of carrots are braised in red wine and mushroom broth until tender. Ground dried porcini mushrooms give the dish rich, meaty flavor.
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Ingredients
- 1/2 lb. red pearl onions
- 1 Tbsp. vegetable oil
- 1 tsp. vegetable oil
- 3 large carrots
- salt
- Freshly ground pepper
- 1 tsp. curry powder
- 1 cup dry red wine
- 1 Tbsp. dried porcini powder (ground porcini mushrooms)
- 1 1/2 cups prepared mushroom broth
- 1/2 cup flat-leaf parsley leaves
- 2 tsp. fresh lemon juice
Directions
- Step 1Preheat the oven to 350 degrees F. 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.
- Step 2Return 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.
- Step 3Season 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.
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