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.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Peel the carrots and trim the ends. For larger carrots, slice them in half lengthwise.

Step 3

Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large oven-safe skillet or Dutch oven over medium heat.

Step 4

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.

Step 5

Finely dice the onion, celery, and garlic.

Step 6

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.

Step 7

Stir in the tomato paste and cook for 1-2 minutes until it deepens in color.

Step 8

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.

Step 9

Add the vegetable broth, diced tomatoes, bay leaf, thyme sprigs, salt, and pepper. Bring the mixture to a gentle simmer.

Step 10

Nestle the seared carrots back into the skillet, ensuring they are partially submerged in the liquid.

Step 11

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.

Step 12

While the carrots cook, prepare the gremolata by finely chopping the parsley and mixing it with the lemon zest.

Step 13

Once the carrots are cooked, carefully remove the skillet from the oven. Discard the bay leaf and thyme sprigs.

Step 14

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

Serving size	(2520.0g)

Amount per serving	% Daily Value*
Calories	1589.2

Total Fat 77.1g	0%
Saturated Fat 22.7g	0%
Polyunsaturated Fat 6.8g
Cholesterol 62mg	0%
Sodium 7013.2mg	0%
Total Carbohydrate 170.7g	0%
Dietary Fiber 40.8g	0%
Total Sugars 68.3g
Protein 31.7g	0%

Vitamin D 0IU	0%
Calcium 607.6mg	0%
Iron 12.4mg	0%
Potassium 5390.3mg	0%

*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.

Source of Calories

Fat: 46.2%

Protein: 8.4%

Carbs: 45.4%