Active Time
30 MIN
Total Time
1 HR 50 MIN
Yield
Serves : 4
© Lucy Schaeffer

How to Make It

Step 1    

Preheat the oven to 350°. 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 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.

Step 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.

Make Ahead

The Carrot Osso Buco can be refrigerated overnight. Reheat gently.

Serve With

Soft polenta or celery root puree.

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Aggregate Rating value: 5

Review Count: 2

Worst Rating: 0

Best Rating: 5

Author Name: Jbbb

Review Body: This is a great recipe if you need a vegan dish for a guest over the holidays. I've made it twice for a family gathering with 1 vegan guest. It is rich and hearty when served with roasted garlic cauliflower mash and reheated well.  The broth takes the longest time but makes the dish. 

Review Rating: 5

Date Published: 2016-11-23