Carrot Osso Buco

Ingredients

• 1.5 cups mushroom broth prepared
• 3 large very carrots 
• 1 teaspoon curry powder 
• 1 cup cooking wine dry red
• 0.5 cup flat-leaf parsley leaves 
• 2 teaspoons juice of lemon fresh
• 1 tablespoon porcini powder dried
• 0.5 pound pearl onions red
• 30 servings salt and pepper freshly ground
• 1 tablespoon vegetable oil 

Equipment

• bowl
• frying pan
• oven

Directions

1. Preheat the oven to 35
2. In a large, deep ovenproof skillet, bring 1 inch of water to a boil.
3. Add the pearl onions and cook for 1 minute.
4. Drain and trim the onions, then peel them. Wipe out the skillet.
5. Return the skillet to the heat and add 1 tablespoon of the oil.
6. Add the carrots in a single layer, season with salt and pepper and cook over moderate heat, turning, until browned, about 5 minutes per side.
7. Add the pearl onions, sprinkle with the curry powder and cook, stirring a few times, until fragrant, about 1 minute.
8. Add the wine and simmer over moderately high heat for 3 minutes.
9. Add the porcini powder and mushroom broth and bring to a boil.
10. Transfer the skillet to the oven and braise the carrots for 1 hour and 15 minutes, turning once, until tender.
11. Season the sauce with salt and pepper. Spoon the carrots, onions and sauce into shallow bowls. In a bowl, toss the parsley with the lemon juice and the remaining 1 teaspoon of oil and season with salt and pepper. Scatter the parsley leaves over the carrots and serve.