Vegetables Root Vegetables Carrot Carrot Osso Buco 5.0 (1) 1 Review In Richard Blais's playful vegan take on osso buco (braised veal shanks), he braises very large pieces of carrots in red wine and mushroom broth until tender. Ground dried porcini mushrooms give the dish rich, meaty flavor. By Richard Blais Richard Blais Instagram Richard Blais is an author, chef, and television personality. He won Bravo's inaugural Top Chef All-Stars season and is well known from the Top Chef series. He is currently a co-host on FOX's Next Level Chef alongside Gordon Ramsay and Nyesha Arrington.He graduated from the Culinary Institute of America in New York and has worked at The French Laundry, Daniel, Chez Panisse, and El Bulli. He currently owns and operates Trail Blais, a forward thinking culinary consulting company that designs and launches popular eateries across the country. With the Xenia Group and Hyatt Hotels, he recently opened Ember & Rye in Carlsbad and Four Flamingos in Orlando, Florida. Aside from that, he is also the Culinary Director for VIP Dining at Jacobs Park's Rady Shell, where the San Diego Symphony performs. Food & Wine's Editorial Guidelines Updated on January 18, 2022 Print Rate It Share Share Tweet Pin Email Photo: LUCY SCHAEFFER Active Time: 30 mins Total Time: 1 hrs 50 mins Yield: 4 Ingredients 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 Directions 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. Make Ahead The Carrot Osso Buco can be refrigerated overnight. Reheat gently. Serving Suggestion Soft polenta or celery root puree. Rate it Print