Name: Carrot Osso Buco
Yield: 4
Ingredients: 1/2 lb. red pearl onions -; 1 tbsp. vegetable oil -; 1 tsp. vegetable oil -; 3 large carrots -; Salt -; Freshly ground pepper -; 1 tsp. curry powder -; 1 c. dry red wine -; 1 tbsp. dried porcini powder (ground porcini mushrooms) -; 1 1/2 c. prepared mushroom broth -; 1/2 c. flat-leaf parsley leaves -; 2 tsp. fresh lemon juice -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Carrot Osso Buco

1. 1/2 lb. red pearl onions -

2. 1 tbsp. vegetable oil -

3. 1 tsp. vegetable oil -

4. 3 large carrots -

5. Salt -

6. Freshly ground pepper -

7. 1 tsp. curry powder -

8. 1 c. dry red wine -

9. 1 tbsp. dried porcini powder (ground porcini mushrooms) -

10. 1 1/2 c. prepared mushroom broth -

11. 1/2 c. flat-leaf parsley leaves -

12. 2 tsp. fresh lemon juice -

How to cook deliciously - Carrot Osso Buco

1. Stage

Preheat the oven to 350 degrees F. 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.

2. Stage

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.

3. Stage

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.