Carrots Osso Buco Christina Cooks Recipes

CARROT OSSO BUCCO

Carrot Osso Bucco image

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. This recipe comes from a F&W email.

Provided by ddav0962

Categories Onions

Time 2h20m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 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 cup dry red wine
1 tablespoon dried porcini mushroom, powder (ground porcini mushrooms)
1 1/2 cups prepared mushroom broth
1/2 cup flat leaf parsley
2 teaspoons fresh lemon juice

Steps:

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.

Nutrition Facts : Calories 113.8, Fat 4.8, SaturatedFat 0.6, Sodium 38.5, Carbohydrate 6.9, Fiber 1.7, Sugar 2.7, Protein 0.8

OSSO BUCO WITH ORANGE-HERB GREMOLATA

Osso Buco With Orange-Herb Gremolata image

Cross-cut veal shanks are the cut for osso buco, a braised dish. The sauce for my rendition is tomato-based, bolstered (subtly) by anchovies as well as white wine and broth. But it's the addition of orange zest and oil-cured black olives that makes this a standout. Like most slow-cooked dishes, you can make this a few days ahead and it will only be better for the wait. The tradition is to serve the veal (you can use pork, if you prefer) with a last-minute dusting of gremolata, a mix, in this case, of basil, orange zest and garlic. Osso buco is good over rice, noodles or other grains; I like it over mashed potatoes or a smooth squash purée.

Provided by Dorie Greenspan

Categories dinner, meat, main course

Time 2h

Yield 6 servings

Number Of Ingredients 20

Ingredients

1 28-ounce can whole, peeled tomatoes, preferably imported
3 tablespoons canola oil
6 cross-cut veal shanks or 12 pork ones, patted dry
Salt and freshly ground pepper
2 tablespoons olive oil
4 cloves garlic, finely chopped
2 carrots, thinly sliced
1 large onion, finely chopped
3 sprigs thyme, leaves only
1 bay leaf
6 anchovy fillets
1 cup dry white wine
1 cup chicken broth
3/4 cup oil-cured black olives, pitted
4 wide strips orange (or lemon) zest
Pinch red-pepper flakes
Rind of 1 orange (or lemon), finely chopped
1/4 cup basil leaves, finely chopped
1 clove garlic, finely chopped
Coarse salt and freshly ground black pepper

Steps:

Center a rack in the oven, and heat it to 350 degrees. Cut the tomatoes into pieces, and reserve the juice; set aside.
Heat the canola oil in a Dutch oven (or other large pot) over medium heat, and working in batches, brown the meat on all sides, about 10 minutes. Season with salt and pepper and transfer to a bowl as the pieces are browned. Discard the oil.
Add the olive oil, garlic, carrots, onion and herbs to the pot. Season with salt, and cook over low heat, stirring, until the vegetables are soft but not colored, 10 to 15 minutes. Stir in the anchovies, and cook a minute or two, until they dissolve. Increase the heat, add the wine and boil until almost evaporated. Stir in the broth, tomatoes with their liquid, olives, zest and pepper flakes. Return the meat, submerging as much of it as possible. Seal the pot with foil, and cover with the lid. Slide the pot into the oven.
Braise for 1 1/2 hours - if the meat is falling off the bone, it's done; if it's not, give it another 30 minutes or so.
Mix all the ingredients together.
Serve the meat with the sauce (or refrigerate for up to 3 days; reheat gently). Pass the gremolata at the table.

Nutrition Facts : @context http, Calories 795, UnsaturatedFat 20 grams, Carbohydrate 17 grams, Fat 32 grams, Fiber 6 grams, Protein 100 grams, SaturatedFat 7 grams, Sodium 1853 milligrams, Sugar 7 grams, TransFat 0 grams

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