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Carrot Osso Bucco


  • Heat the oil in a large heavy-bottomed pot and gently sauté the carrots for about 5 mins until lightly browned, stirring now and again. 
  • Then add the garlic and toss well, before adding the celery and onion. Mix well and continue cooking for 5-10 mins.
  • Turn the heat down, and add a decent amount of seasonings with the bay leaves, thyme, orange slice, stock and tomatoes. Mix well and gently cook until a glaze is formed and the carrots are tender. Then remove the orange and stir through the parsley.
  • Serve on a bed of steamed lemon rice (or as an accompaniment to your favourite meat dish).
  • from Guy Martin’s Le Grand Vefour, Paris


  • 2 tbsp olive oil
  • 6 medium carrots, peeled & thickly sliced on the diagonal
  • 2 large garlic cloves, crushed
  • 2 celery stalks, diced
  • 1 large onion, chopped
  • sea salt & freshly ground pepper
  • 2 bay leaves
  • 1 tspn fresh thyme leaves
  • 1 thick slice orange, peel on
  • ½ cup vegetable stock
  • 2 x 400 gm cans diced tomatoes
  • 2 tbsp coarsely chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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