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Generating an image for this exact recipe… Osso buco with Beer, Onions, and Mushrooms, with Whole Gilthead Sea Bream

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Recipe details

Osso buco with Beer, Onions, and Mushrooms, with Whole Gilthead Sea Bream

Name: Osso buco with Beer, Onions, and Mushrooms, with Whole Gilthead Sea Bream
Total time: 58 min
Yield: 1
Cuisine: Italian
Ingredients: 280 g beef shank cross-cut / osso buco; 180 g fish gilthead sea bream whole / round chilled / refrigerated; 115 g cremini mushrooms, halved; 0.5 pcs yellow onion, sliced; 240 ml lager beer; 120 ml low-sodium beef stock; 8 g all-purpose flour; 15 ml olive oil; 1 pcs garlic clove, minced; 0.5 g dried thyme; 1.5 g kosher salt; 0.3 g black pepper; 15 g lemon wedge

EN RU

Bone-in beef osso buco is pressure-braised with lager, onions, and thyme, served with browned mushrooms and a small whole roasted gilthead sea bream with lemon. A dinner idea with ingredients and cooking steps in one place.

≈ 130 kcal/100 g · ≈ 184 kcal/serving

58 minMediumItalian

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

beef shank cross-cut / osso buco280 g
fish gilthead sea bream whole / round chilled / refrigerated180 g
cremini mushrooms, halved115 g
yellow onion, sliced0.5 pcs
lager beer240 ml
low-sodium beef stock120 ml
all-purpose flour8 g
olive oil15 ml
garlic clove, minced1 pcs
dried thyme0.5 g
kosher salt1.5 g
black pepper0.3 g
lemon wedge15 g

Cookware and utensils

Pressure cooker
Heavy skillet
Chef’s knife
Cutting board
Tongs
Instant-read thermometer

Directions

01
Pat the beef shank and whole fish dry with paper towels.
Products
beef shank cross-cut / osso buco — 280 g; gilthead_sea_bream — 180 g
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Season the beef shank with salt and pepper
Products
beef shank cross-cut / osso buco — 280 g; all-purpose flour — 8 g; kosher salt — 1.5 g; black pepper — 0.3 g
Action
Season and dust
Time
1 min
Temperature
Room temperature
03
dust it with flour
Products
beef shank cross-cut / osso buco — 280 g; all-purpose flour — 8 g; kosher salt — 1.5 g; black pepper — 0.3 g
Action
Season and dust
Time
1 min
Temperature
Room temperature
04
Heat the olive oil in the pressure cooker over medium-high heat.
Products
olive oil — 15 ml
Action
Heat
Time
2 min
Temperature
Medium-high heat
05
Brown the beef shank on both sides in the oil.
Products
beef shank cross-cut / osso buco — 280 g
Action
Brown
Time
6 min
Temperature
Medium-high heat
06
Sauté the onion and garlic in the cooker.
Products
yellow onion, sliced — 0.5 pcs; garlic clove, minced — 1 pcs
Action
Sauté
Time
3 min
Temperature
Medium heat
07
Pour the lager and beef stock into the cooker and add the thyme
Products
lager beer — 240 ml; beef shank cross-cut / osso buco — 120 ml; dried thyme — 0.5 g
Action
Pour
Time
1 min
Temperature
Simmering liquid
08
Pour the lager and beef stock into the cooker and add the thyme
Products
lager beer — 240 ml; beef shank cross-cut / osso buco — 120 ml; dried thyme — 0.5 g
Action
Pour
Time
1 min
Temperature
Simmering liquid
09
Pressure-cook the beef shank until tender.
Products
beef shank cross-cut / osso buco — 280 g
Action
Pressure-cook
Time
38 min
Temperature
High pressure; natural release for 5 minutes
10
Sauté the mushrooms in the uncovered cooker until browned.
Products
cremini mushrooms, halved — 115 g
Action
Brown mushrooms
Time
5 min
Temperature
Medium-high heat
11
Roast the whole fish in the skillet with a splash of the braising liquid until its thickest part reaches 145°F/63°C.
Products
gilthead_sea_bream — 180 g
Action
Roast
Time
10 min
Temperature
Medium heat; final internal temperature 145°F/63°C
12
Plate the beef shank with mushrooms and the whole fish
Products
beef shank cross-cut / osso buco — 280 g; cremini mushrooms, halved — 115 g; gilthead_sea_bream — 180 g; lemon wedge — 15 g
Action
Plate
Time
1 min
Temperature
Hot
13
add the lemon wedge
Products
beef shank cross-cut / osso buco — 280 g; cremini mushrooms, halved — 115 g; gilthead_sea_bream — 180 g; lemon wedge — 15 g
Action
Plate
Time
1 min
Temperature
Hot

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