Daikon “Osso Buco”

Osso buco, the dish of braised veal shanks in a hearty sauce, is the inspiration for this vegetarian main course from chef/partner Justin Chapple – big hunks of dense daikon radish replace the veal in his version. The daikon is seared until nicely browned and then braised in a rich sauce until tender and sweet. The wine-and vegetable-based sauce gets a boost of flavor from tomato paste and the perfect amount of umami from soy sauce.

2 large daikon (about 2 1/2 pounds), peeled and cut into 2 1/2-inch-thick rounds

Kosher salt

Freshly ground black pepper

1/4 cup olive oil

3 tablespoons butter

1 large onion, minced

2 medium carrots, minced

2 medium celery stalks, minced

7 garlic cloves, minced, divided

4 ounces tomato paste

1 cup dry white wine

1 1/2 cups vegetable stock

2 tablespoons soy sauce or coconut aminos

1 tied herb bouquet (1 bay leaf and 2 sprigs each of fresh thyme, rosemary, and sage)

1/2 cup minced parsley

Finely grated zest of 1 lemon

Cooked creamy polenta

Preheat oven to 325°F. Using a paring knife, score one side of the daikon rounds in a crosshatch pattern, and season all over with salt and pepper. Heat the olive oil in a large Dutch Oven or Round Wide Oven set over medium-high heat. Add the daikon to the pot and cook, turning once, until well browned, about 10-12 minutes. Transfer to a plate and set aside.

Reduce heat to medium and add the butter to the pot. Add the onion, carrots, celery, and 4 garlic cloves to the pot, and season with a pinch of salt and pepper. Cook, stirring, until the vegetables are softened, about 8 minutes. Add the tomato paste and cook, stirring often, until the color deepens, about 2-3 minutes. Add the wine and cook until evaporated, about 2-3 minutes. Add the stock and soy sauce and bring to a simmer. Nestle the daikon in the sauce with the crosshatch pattern up. Add the herb bundle, cover with the lid, and place in the preheated oven. Roast until the daikon is tender but not falling apart, about 1 hour and 45 minutes. Remove pot from the oven and season the pan sauce with additional salt and pepper if needed.

Meanwhile, in a small bowl, mix the parsley with the lemon zest and remaining 3 garlic cloves. Season the gremolata with salt to taste. Serve the daikon and pan sauce over cooked creamy polenta, and topped with the gremolata.