Inspired by the classic Italian casserole, this tender carrot osso buco with white bean puree is comforting and packed with flavour.
Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
FOR THE OSSO BUCO
- 125g red pearl onions
- 1-2 tablespoons vegetable oil
- 2-3 (approx. 450g) large carrots, cut crosswise into thick pieces
- Salt and freshly ground black pepper
- 1 teaspoon curry powder
- 125ml dry red wine
- ½ tablespoon dried porcini powder/ground porcini mushrooms
- 200ml vegetable broth, see below
- ½ bunch flat-leaf parsley
- 2 teaspoons fresh lemon juice
FOR THE GREMOLATA
- ½ - 1 bunch flat-leaf parsley
- Zest and juice of ½ untreated lemon
- 1 clove of garlic
- 1 small pinch of salt
- Optional 1-2 teaspoons olive oil
FOR THE VEGETABLE BROTH
- 200g brown mushrooms
- 5g dried mushrooms (e.g., porcini or chanterelles)
- 1 small stick of celery
- 1 small carrot
- ¾ litres water
- 1 tablespoon salt
FOR THE WHITE BEAN PUREE WITH ROSEMARY
- 1 tablespoon olive oil
- 2-3 spring onions
- 1 clove of garlic
- 1 small sprig of rosemary
- 400g large white beans (240g drained weight, butter, or lima beans)
- Juice and zest of ½ an untreated lemon
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Method
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1Preheat the oven to 200°C.
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2In a Le Creuset 24cm Cast Iron Signature Round Casserole, bring some water to a boil. Add the pearl onions and cook for 1 minute. Drain the onions and peel them.
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3Wipe out the casserole, put it back on the heat and add 1 tablespoon of oil. Add the carrots in a single layer, season with salt and pepper, and cook over moderate heat until browned, about 5 minutes per side.
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4Add the pearl onions, sprinkle with the curry powder, and cook, stirring several times, until fragrant, about 1 minute more.
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5Add the wine and simmer over medium heat for 3 minutes. Add porcini powder and the mushroom broth and bring to a boil. Cover with the lid and place in the oven to braise the carrots for 90 minutes, turning once, until tender. Add the mushrooms to the vegetable broth. Season the sauce with salt and pepper before serving.
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6Serve the osso buco with gremolata on the bean puree.
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7To Make the Gremolata:
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8Wash the parsley, shake dry and chop finely. Wash the lemon, pat dry and grate the peel. Peel the garlic and chop finely. Mix the parsley, garlic, and lemon zest together. Season to taste with salt, lemon juice and olive oil. The Gremolata can be seasoned further with other herbs, capers, or chili.
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9To Make the Vegetable Broth:
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10Clean the mushrooms and cut them into quarters. Next, peel the carrot and chop coarsely with the celery stick. Place the vegetables, water and salt in a casserole or pan and bring to a boil. Simmer for 15 minutes. Strain the vegetables and keep the broth and mushrooms ready for the osso buco.
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11To Make the White Bean Puree with Rosemary:
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12Clean the onion and cut it into fine rings. Peel the garlic and chop finely. Gently sauté in the oil with the rosemary sprig until the onions are soft and cooked through. Add the white beans to the pan, stir and heat briefly. Sprinkle with lemon juice and stir in the zest. Remove the rosemary and puree the beans with a hand blender. Alternatively, transfer half of the mixture to a food processor and blend until smooth, stirring in the remaining butter bean mixture.
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13Tip
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14A colourful mixture of orange, yellow and purple carrots is wonderful for this recipe. The mushroom broth, osso buco, and the gremolata can also be prepared a day ahead. You can add the mushrooms to the osso buco or salt and toss in butter. Either use the broth immediately, store in the refrigerator for a week, or freeze in a freezer-safe container for up to 6 months.
