- 1/2 pound red pearl onions
- 1 tablespoon plus 1 teaspoon vegetable oil
- 3 very large carrots, cut crosswise 1 inch thick at the wide ends and 1 1/2 inches thick toward the narrow ends
- Salt and freshly ground pepper
- 1 teaspoon curry powder
- 1 cup dry red wine
- 1 tablespoon dried porcini powder (ground porcini mushrooms)
- 1 1/2 cups prepared mushroom broth
- 1/2 cup flat-leaf parsley leaves
- 2 teaspoons fresh lemon juice
How to make this recipe
- 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.
- 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.
The Carrot Osso Buco can be refrigerated overnight. Reheat gently.
Soft polenta or celery root puree.