Osso Bucco of Carrots

• 900 g carrots
• 120 g unsalted butter
• 230 g onions, peeled and finely chopped
• 650 g passata
• 1 stalk celery, finely sliced
• 2 cloves garlic, sliced
• 1 bouquet garni
• 12 orange, peeled and sliced
• 12 cup parsley, finely chopped
• salt and pepper

1. Peel and wash the carrots but leave them whole Melt 80g of the butter in a frying pan and saute the carrots until brown, turning regularly.
2. This will take 10-15 minutes.
3. Take the carrots out of the pan and add the onion and half of the remaining butter.
4. Saute for a couple minutes and then add the passata, celery, garlic and the bouquet garni.
5. Reduce the heat and simmer gently for a couple minutes, then add the orange.
6. Season with salt and pepper and simmer for 30 minutes.
7. Return the carrots to the pan and cook, covered, on the lowest heat possible for an hour and a half.
8. Stir occasionally.
9. When they are easily pierced with a sharp knife, remove the carrots and set aside.
10. Reduce the sauce until thick.
11. Stir in the remaining butter and then pour all the sauce over the carrots and sprinkle with parsley.
12. Serve immediately.

butter, onions, passata, celery, garlic, bouquet garni, orange, parsley, salt

Taken from www.food.com/recipe/osso-bucco-of-carrots-78901 (may not work)