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Generating an image for this exact recipe… Osso buco with Citrus and Herbs, Potatoes, and Mushrooms, with Whole Gilthead Sea Bream

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Recipe details

Osso buco with Citrus and Herbs, Potatoes, and Mushrooms, with Whole Gilthead Sea Bream

Name: Osso buco with Citrus and Herbs, Potatoes, and Mushrooms, with Whole Gilthead Sea Bream
Total time: 59 min
Yield: 1
Cuisine: Italian
Ingredients: 280 g beef shank cross-cut / osso buco; 180 g fish gilthead sea bream whole / round chilled / refrigerated; 180 g baby potato, halved; 90 g cremini mushrooms, quartered; 1 pcs orange, zested and juiced; 180 ml chicken stock; 15 ml olive oil; 1 g fresh rosemary, chopped; 1 pcs garlic clove, minced; 1.5 g salt; 0.3 g black pepper

EN RU

Bone-in beef osso buco is pressure-braised with orange, rosemary, garlic, and stock, then served with roasted potatoes, mushrooms, and a small whole roasted gilthead sea bream. A dinner idea with ingredients and cooking steps in one place.

≈ 99 kcal/100 g · ≈ 288 kcal/serving

59 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
baby potato, halved180 g
cremini mushrooms, quartered90 g
orange, zested and juiced1 pcs
chicken stock180 ml
olive oil15 ml
fresh rosemary, chopped1 g
garlic clove, minced1 pcs
salt1.5 g
black pepper0.3 g

Cookware and utensils

Pressure cooker
Small roasting pan
Chef’s knife
Cutting board
Tongs
Instant-read thermometer

Directions

01
Season the beef shank with salt, pepper, rosemary, garlic, and orange zest.
Products
beef shank cross-cut / osso buco — 280 g; salt — 1.5 g; black pepper — 0.3 g; fresh rosemary, chopped — 1 g; garlic clove, minced — 1 pcs; orange, zested and juiced — 1 pcs
Action
Season
Time
3 min
Temperature
Room temperature
02
Heat the olive oil in the pressure cooker.
Products
olive oil — 15 ml
Action
Heat
Time
2 min
Temperature
Medium-high heat
03
Sear the beef shank on both sides.
Products
beef shank cross-cut / osso buco — 280 g
Action
Sear
Time
6 min
Temperature
Medium-high heat
04
Add the orange juice and chicken stock to the cooker.
Products
orange, zested and juiced — 1 pcs; chicken stock — 180 ml
Action
Add liquid
Time
1 min
Temperature
Warm liquid
05
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
06
Roast the potato and mushrooms in a small oiled roasting pan until tender.
Products
baby potato, halved — 180 g; cremini mushrooms, quartered — 90 g; olive oil — 15 ml
Action
Roast
Time
25 min
Temperature
425°F/220°C
07
Place the whole fish over the vegetables and roast it until the thickest part reaches 145°F/63°C.
Products
gilthead_sea_bream — 180 g; baby potato, halved — 180 g; cremini mushrooms, quartered — 90 g
Action
Roast fish
Time
12 min
Temperature
425°F/220°C; final internal temperature 145°F/63°C
08
Plate the beef shank with the potatoes, mushrooms, and whole fish.
Products
beef shank cross-cut / osso buco — 280 g; baby potato, halved — 180 g; cremini mushrooms, quartered — 90 g; gilthead_sea_bream — 180 g
Action
Plate
Time
1 min
Temperature
Hot

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