Carrot Osso Bucco
140 mins (prep 30, cooking 110)
13 ingredients
4 servings
In Richard Blais's playful vegan take on osso buco (braised veal shanks), he braises very large pieces of carrots in red wine and mushroom broth until tender. Ground dried porcini mushrooms give the dish rich, meaty flavor. This recipe comes from a F&W email.

Categories:  onions , seasonal , main-dish , comfort-food , taste~mood , <-4-hours , vegetarian , carrots , savory , vegetable , time-to-make ,
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Serving Size (101.47 g)
Servings 4
Amount per Serving
Calories 90.29 Calories from Fat 48.06
% Daily Value *
Total Fat 5.34g 32.86%
Saturated Fat 0.45g 8.95%
Trans Fat 0.13g %
Cholesterol 0.0mg 0.0%
Sodium 19.76mg 3.29%
Total Carbohydrate 10.35g 13.81%
Dietary Fiber 2.67 g 42.69%
Sugars 2.82 g %
Protein 2.04g 16.34%
Vitamin A 2492.63IU% Vitamin C 43.74mg%
Calcium 57.0mg% Iron 2.13mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
pearl, large carrots, freshly ground black pepper, dry red wine, mushroom broth, prepared, fresh lemon juice