Carrot Osso Bucco Recipe

Experience the magic of osso buco, reimagined! Richard Blais' playful vegan twist on this classic features tender, braised carrots in a luxurious red wine and mushroom broth. Ground porcini mushrooms deliver an incredibly rich, meaty depth of flavor that will surprise and delight even the most devoted carnivore. This stunning dish is perfect for a sophisticated weeknight meal or an impressive dinner party. Get ready to impress!

Prep Time 30 mins

Cook Time 140 mins

Calories 113.8 kcal

Protein 1g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Carrot Osso Bucco

Red Pearl Onion
Vegetable Oil
1.5 lbs large carrots, peeled and cut into 2-inch thick rounds
Salt & Freshly Ground Black Pepper
1 tablespoon curry powder
Dry Red Wine
Porcini Mushroom
2 cups vegetable broth
Flat Leaf Parsley
Fresh Lemon Juice

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How to Make Carrot Osso Bucco

Preheat oven to 350°F (175°C).
In a large, deep ovenproof skillet, bring 1 inch of water to a boil. Add 1 cup pearl onions and cook for 1 minute.
Drain the onions, trim their root ends, and peel them.
Wipe out the skillet.
Return the skillet to medium heat and add 1 tablespoon olive oil.
Add 1.5 lbs large carrots, peeled and cut into 2-inch thick rounds, in a single layer. Season generously with salt and pepper. Cook, turning occasionally, until browned on all sides, about 5 minutes per side.
Add the prepared pearl onions, 1 tablespoon curry powder, and cook, stirring frequently, until fragrant, about 1 minute.
Pour in 1 cup dry red wine (like Cabernet Sauvignon or Merlot) and simmer over moderately high heat for 3 minutes, scraping up any browned bits from the bottom of the pan.
Stir in 1 tablespoon ground dried porcini mushrooms and 2 cups of vegetable broth. Bring to a boil.
Transfer the skillet to the preheated oven and braise the carrots for 1 hour and 15 minutes, turning them once halfway through, until incredibly tender.
Remove from oven and season the sauce generously with salt and pepper to taste.
Spoon the carrots, onions, and sauce into shallow bowls.
In a small bowl, whisk together 1/4 cup chopped fresh parsley, 1 tablespoon lemon juice, and 1 teaspoon olive oil. Season with salt and pepper.
Scatter the parsley mixture over the carrots.
Serve immediately. Delicious served with soft polenta or celery root puree.
Make Ahead: This Carrot Osso Buco can be made ahead of time and refrigerated overnight. Reheat gently before serving.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

10g

Fat

Carbs

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Side Dishes Vegetarian Proteins Mushroom Recipes European Italian American Healthy Vegetarian Vegan Gluten Free Fall Recipes

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Main Dish Vegetables Dinner Party Vegetarian Dietary Seasonal Comfort Food Carrots Onions Taste Mood Savory 4 Hours Or Less

Frequently Asked Questions

How long does it take to make Carrot Osso Bucco?

Carrot Osso Bucco takes about 170 minutes from start to finish — roughly 30 minutes to prepare and 140 minutes to cook.

How many calories are in Carrot Osso Bucco?

Carrot Osso Bucco has approximately 113.8 calories per serving, with about 1 g protein, 2 g carbohydrates and 7 g fat.

What ingredients do I need for Carrot Osso Bucco?

The key ingredients for Carrot Osso Bucco are Red Pearl Onion, Vegetable Oil, Carrots, Salt & Freshly Ground Black Pepper, Curry Powder, Dry Red Wine. See the full list with measurements above.