Carrot Osso Buco
For $3.03 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 134 calories, 1g of protein, and 4g of fat. It is a good option if you're following a gluten free and vegan diet. If you have pearl onions, very carrots, curry powder, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 50 minutes.
Instructions
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.
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.
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.