Carrot Osso Bucco
Elevate your vegetable game with this stunning Carrot Osso Bucco, a vibrant vegetarian twist on the classic Italian dish. Tender, caramelized carrots are braised to perfection in a rich medley of white wine, vegetable broth, and aromatic herbs, creating a deeply flavorful dish that’s as hearty as it is elegant. Finished with a zesty parsley and lemon gremolata, this recipe brings a refreshing brightness to every bite. Perfect for serving over creamy polenta, fluffy mashed potatoes, or alongside crusty bread to soak up the luscious tomato-based sauce, this comforting yet refined dish is ideal for weeknight dinners or special occasions. Ready in just under two hours, Carrot Osso Bucco is a show-stopping, plant-based centerpiece that proves vegetables can steal the spotlight.
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Recipe Information
Ingredients
- 8 pieces Large carrots
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 large Yellow onion
- 2 pieces Celery stalks
- 4 cloves Garlic cloves
- 2 tablespoons Tomato paste
- 1 cup Dry white wine
- 4 cups Vegetable broth
- 1 14-ounce can Diced tomatoes (canned)
- 1 piece Bay leaf
- 4 sprigs Fresh thyme
- 2 tablespoons Fresh parsley
- 1 tablespoon Lemon zest
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
Instructions
Preheat your oven to 350°F (175°C).
Peel the carrots and trim the ends. For larger carrots, slice them in half lengthwise.
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large oven-safe skillet or Dutch oven over medium heat.
Add the carrots and sear them for 3-4 minutes on each side until lightly browned. Remove the carrots from the skillet and set them aside.
Finely dice the onion, celery, and garlic.
Add the remaining olive oil and butter to the skillet. Stir in the onion and celery, cooking until softened (about 5 minutes). Add the garlic and cook for another minute.
Stir in the tomato paste and cook for 1-2 minutes until it deepens in color.
Deglaze the skillet by adding the white wine. Scrape the bottom of the pan to release any browned bits, letting the wine simmer for 2-3 minutes.
Add the vegetable broth, diced tomatoes, bay leaf, thyme sprigs, salt, and pepper. Bring the mixture to a gentle simmer.
Nestle the seared carrots back into the skillet, ensuring they are partially submerged in the liquid.
Cover the skillet or Dutch oven with a lid and transfer it to the preheated oven. Braise for 60-75 minutes, or until the carrots are tender.
While the carrots cook, prepare the gremolata by finely chopping the parsley and mixing it with the lemon zest.
Once the carrots are cooked, carefully remove the skillet from the oven. Discard the bay leaf and thyme sprigs.
Serve the carrots over a bed of creamy polenta, mashed potatoes, or with crusty bread. Spoon the braising liquid over the carrots and top with a sprinkle of the parsley-lemon gremolata.
Nutrition Facts
Calories |
1589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.1 g | 99% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 7013 mg | 305% | |
| Total Carbohydrate | 170.7 g | 62% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 68.3 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 608 mg | 47% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 5390 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
