A Perfect Fusion of Comfort and Elegance

Discover a dish that blends classic Italian comfort with a tropical twist — tender, slow-braised veal osso buco, served with creamy plantain purée and maple-glazed caramelized carrots.

This recipe is perfect for a special dinner, holiday meal, or any moment when you want to impress with flavor and finesse.

Ingredients for the Osso Buco

• 4 veal shank slices (about 2 in / 5 cm thick)
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 onion, roughly chopped
• 2 tomatoes, roughly chopped
• 2 garlic cloves, finely chopped
• 2 celery stalks, roughly chopped
• 1 red bell pepper, chopped
• 1 cup (250 ml) red wine
• 2 cups (500 ml) water
• 1 beef bouillon cube or 1 tbsp concentrated broth
• 3 sprigs fresh thyme
• 2 bay leaves
• 2 tbsp chopped fresh parsley

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Ingredients for the Plantain Purée

• 3 ripe yellow plantains
• 1 cup (250 ml) warm heavy cream (35%)
• ½ cup (125 ml) warm milk
• 2 tbsp butter
• 1 tsp nutmeg
• 2 triangles of “La Vache qui rit” cheese (or 2 tbsp cream cheese)
• Salt, to taste

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Ingredients for the Caramelized Carrots

• 400 g (about 1 lb) carrots (with tops if possible)
• 2 tbsp maple syrup
• 1 tbsp butter
• ⅖ cup (160 ml) water
• Salt and pepper, to taste
• 2 green onions, chopped (for garnish)

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Step-by-Step Instructions

1. Prepare and Brown the Meat

Preheat oven to 350°F (180°C).

Season veal shanks with salt and pepper, then sear them in a large pot with olive oil until golden on both sides. Set aside.

2. Sauté the Vegetables

In the same pot, add onion, tomatoes, celery, bell pepper, and garlic.

Cook for 5–7 minutes, then deglaze with red wine. Scrape the bottom of the pot and let the wine reduce by half.

3. Braise the Osso Buco

Add water, bouillon, thyme, and bay leaves.

Cover and simmer gently for 1 hour, until the meat is tender and falls apart easily.

4. Bake the Plantains

Place unpeeled plantains in an oven dish and bake for 40 minutes.

Once baked, peel them carefully, then blend with warm milk, cream, butter, nutmeg, cheese, and salt until smooth and creamy.

5. Caramelize the Carrots

In a skillet, add butter, maple syrup, and water.

Cover and cook over medium heat until the liquid evaporates, then continue cooking uncovered until the carrots are tender and caramelized.

6. Assemble and Serve

Serve the osso buco with a generous scoop of plantain purée and glazed carrots.

Sprinkle with green onions and fresh parsley for color and freshness.

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Chef’s Tips

• Substitute red wine with white wine for a lighter flavor.
• Add a pinch of chili powder to the plantain purée for a subtle kick.
• Pair with a full-bodied red wine or a sweet dessert wine for balance.

Why You’ll Love It

This dish brings comfort and elegance together in the most delicious way. The osso buco is slow-braised until it becomes melt-in-your-mouth tender, infused with rich flavors from wine, herbs, and vegetables. The creamy plantain purée adds a tropical twist — smooth, slightly sweet, and incredibly satisfying. And the maple-caramelized carrots bring beautiful color and natural sweetness to balance the entire plate.

It’s a recipe that feels luxurious and creative, yet approachable enough for any home cook. Whether you’re hosting a special dinner, elevating a weeknight meal, or exploring new flavors, this dish delivers warmth, richness, and unforgettable taste in every bite.

Serve It With

This gourmet osso buco plate already shines on its own, but pairing it with the right sides will elevate the experience even more. Here are delicious options that complement the richness of the dish:

⭐ Perfect Pairings

• Garlic sautéed spinach or kale — brings a fresh, bright contrast.
• Crisp green salad with lemon vinaigrette — balances the richness with acidity.
• Crusty artisan bread — ideal for soaking up the flavorful braising sauce.
• Roasted potatoes or sweet potatoes — hearty and comforting.
• Steamed jasmine rice or coconut rice — perfect with the plantain purée.

⭐ Drink Pairings

• Full-bodied red wine (Merlot, Cabernet Sauvignon, Côte-du-Rhône)
• Sparkling water with lime
• Dry white wine if you want something lighter

These choices elevate your dining experience to a restaurant-quality meal.

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Nutrition & Benefits

This dish isn’t just delicious — it’s nourishing, balanced, and packed with natural goodness.

⭐ Nutrition Highlights

• Osso buco provides high-quality protein, iron, and collagen for joint and skin health.
• Plantains are rich in fiber, potassium, and slow-burning carbohydrates that support energy.
• Caramelized carrots offer beta-carotene, vitamin A, and antioxidants.
• Fresh herbs like thyme and parsley deliver anti-inflammatory and immune-supporting benefits.

⭐ Why It’s Good For You

• Promotes long-lasting satiety thanks to the combination of protein + healthy carbs.
• Supports eye health, immunity, and digestion.
• A balanced gourmet dish that nourishes the body while feeling indulgent.

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Storage & Reheating Tips

⭐ Storing

• Osso Buco:
  Store in an airtight container in the fridge for up to 3 days.
  The flavors deepen and taste even better the next day.
• Plantain Purée:
  Refrigerate in a sealed container for 2 days maximum.
  Add a splash of cream or milk before reheating.
• Caramelized Carrots:
  Keep in a separate container for 2–3 days.

⭐ Freezing

• Osso buco freezes beautifully for up to 2 months.
• Avoid freezing the plantain purée (texture becomes grainy).
• Carrots can be frozen but may soften slightly upon reheating.

⭐ Reheating

• Osso Buco:
  Reheat in a covered pan on low heat for 10–12 minutes, or in the oven at 300°F (150°C) for 15 minutes.
• Plantain Purée:
  Warm gently in a saucepan with 1–2 tbsp milk/cream.
  Stir until smooth and creamy again.
• Carrots:
  Reheat in a nonstick skillet with a tiny drizzle of butter or water to revive the glaze.