Italian classic made vegetarian. This delicious supper with healthful vegetables will have folks asking for seconds.
INGREDIENTS
– 8 oz pearl onions or baby red or white onions – 2 tablespoons olive oil– 1.5 pounds carrots peeled and ends trimmed– 12 oz brussels sprout– 1 cup dry white or red wine– 1 1/2 cups low-sodium vegetable stock– 2 tablespoons porcini powder– fine sea salt– freshly ground pepper add to taste
Step 1
Preheat your oven to 350°F (175°C) with a rack in the lowest third. As it preheats, boil 1-inch (2.5 cm) water in a medium skillet.
INSTRUCTION
Step 2
Add pearl onions and sauté 1-2 minutes. Trim the ends and peel the onions after draining. Place them on a platter.
Step 3
Carrot logs should be 2 inches (5 cm). In a 4-quart Staub ovenproof pot, heat 1 tablespoon of oil.
Step 4
Sprinkle a bit of salt on the carrots in a single layer and cook over medium-high heat for 10-15 minutes, stirring periodically until golden brown on all sides. This can be done in batches to avoid crowding the pot.
Step 5
Add another tablespoon of oil to the pot and dish carrots. Add the Brussels sprouts and heat for 2-3 minutes, stirring periodically, until gently browned. Add the pearl onions and simmer for 2-3 minutes, stirring regularly.
Step 6
Put the carrots back in the pot and add wine. Stir in vegetable stock and porcini powder after 3-5 minutes of simmering.
Step 7
Stock should barely slightly cover vegetables. Add a hefty amount of salt and pepper to vegetables, cover pot with lid, and bake.
Step 8
Braise vegetables 30–40 minutes. After 20 minutes, turn them over and add liquid if needed.
Step 9
When all veggies are soft and readily punctured with a thin knife, osso bucco is ready. Taste sauce and add salt and pepper after removing pot from oven. Cover osso buco until serving; it stays warm for an hour.
Step 10
To serve: Put mashed potatoes, cauliflower, or polenta in a small bowl, add osso buco veggies, and add a few tablespoons of sauce.
Step 11
Add parsley and serve. Save osso buco covered in the fridge and reheat slowly on the stove.