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Carrot Osso Buco


This dish is typical of Guy Martin's approach to vegetables at Le Grand Véfour: Not content to stick with the standards, he transforms a favorite Italian specialty—braised veal shanks with tomatoes and onions—by replacing the meat with carrots.

  1. 4 tablespoons unsalted butter
  2. 1 1/2 pounds medium carrots
  3. 1 medium onion, halved lengthwise and thinly sliced crosswise
  4. 1 celery rib, finely chopped
  5. 1 garlic clove, smashed
  6. 1/2 pound tomatoes—peeled, seeded and chopped
  7. Bouquet garni made with 6 parsley sprigs, 3 thyme sprigs and 1 bay leaf, tied with kitchen string
  8. One 1/2-inch-thick orange slice, halved
  9. Sea salt and freshly ground pepper
  10. 1 tablespoon coarsely chopped flat-leaf parsley
  1. Melt the butter in a large skillet. Add the carrots and cook over moderate heat, turning frequently, until lightly browned, about 15 minutes. Transfer the carrots to a plate.
  2. Add the onion, celery and garlic to the skillet and cook over moderate heat for 3 minutes. Add the tomatoes, bouquet garni and orange slice, season with salt and pepper and cook for 2 minutes. Nestle the carrots in the sauce. Cover and cook over low heat, turning the carrots occasionally, until meltingly tender but not falling apart, about 1 hour. Discard the bouquet garni. Sprinkle the carrots with parsley and serve warm or at room temperature.
Make Ahead The carrots can be refrigerated for 2 days. Notes One serving 147 cal, 16 gm carb, 5 gm fat, 0.9 gm sat fat, 2 gm protein, 2 gm fiber.


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