Carrot Osso Bucco

Recipe by ddav0962
READY IN: 2hrs 20mins


  • 12
    lb red pearl onion
  • 1
    tablespoon vegetable oil
  • 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 & freshly ground black pepper
  • 1
    teaspoon curry powder
  • 1
    tablespoon dried porcini mushroom, powder (ground porcini mushrooms)
  • 1 12
    cups prepared mushroom broth
  • 2


  • 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. SERVE WITH Soft polenta or celery root puree.