Carrot Osso Buco

Name: Carrot Osso Buco
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 30
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters prepared mushroom broth; 3 larges very large carrots, cut crosswise 1 inch thick at the wide ends and 1; 1 teaspoon curry powder; 237 milliliters dry red wine; 118 milliliters flat-leaf parsley leaves; 2 teaspoons fresh lemon juice; 1 Tbsp dried porcini powder, ground porcini mushrooms; 227 grams red pearl onions; 30 servings Salt and freshly ground pepper; 1 Tbsp vegetable oil

One serving contains 18 calories, 0g of protein, and 1g of fat. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 30. A mixture of pearl onions, very carrots, lemon juice, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 1 hour and 50 minutes. It is a good option if you're following a gluten free and vegan diet.

Instructions

Preheat the oven to 35

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Oven

In a large, deep ovenproof skillet, bring 1 inch of water to a boil.

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Water

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Frying Pan

Add the pearl onions and cook for 1 minute.

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Pearl Onion

Drain and trim the onions, then peel them. Wipe out the skillet.

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Onion

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Frying Pan

Return the skillet to the heat and add 1 tablespoon of the oil.

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Cooking Oil

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Frying Pan

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.

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Salt And Pepper

Carrot

Add the pearl onions, sprinkle with the curry powder and cook, stirring a few times, until fragrant, about 1 minute.

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Curry Powder

Pearl Onion

Add the wine and simmer over moderately high heat for 3 minutes.

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Wine

Add the porcini powder and mushroom broth and bring to a boil.

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Mushrooms

Broth

Transfer the skillet to the oven and braise the carrots for 1 hour and 15 minutes, turning once, until tender.

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Carrot

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Frying Pan

Oven

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.

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Salt And Pepper

Parsley

Lemon Juice

Carrot

Onion

Sauce

Cooking Oil

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Bowl

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Oven

Frying Pan

Bowl

Ingredients

Servings:

355milliliters

prepared mushroom broth 3larges

very large carrots, cut crosswise 1 inch thick at the wide ends and 1 1teaspoon

curry powder 237milliliters

dry red wine 118milliliters

flat-leaf parsley leaves 2teaspoons

fresh lemon juice 1Tbsp

dried porcini powder, ground porcini mushrooms 227grams

red pearl onions 30servings

Salt and freshly ground pepper 1Tbsp

vegetable oil

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Mazzei Fonterutoli Chianti Classico. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 32 dollars per bottle.