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Generating an image for this exact recipe… Osso buco slow-cooked with citrus, rosemary, and sweet potato

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Recipe details

Osso buco slow-cooked with citrus, rosemary, and sweet potato

Name: Osso buco slow-cooked with citrus, rosemary, and sweet potato
Total time: 410 min
Yield: 1
Cuisine: Italian
Ingredients: 340 g beef shank cross-cut / osso buco; 250 g sweet potato; 150 g orange; 45 ml lemon; 240 ml chicken stock; 1 pcs garlic cloves; 1 pcs fresh rosemary; 15 ml olive oil; 3 g kosher salt; 0.5 g black pepper

EN RU

Citrus and rosemary flavor this slow-cooker osso buco, served with tender sweet potato in a bright pan sauce. An easy dinner recipe with step-by-step instructions.

≈ 123 kcal/100 g · ≈ 571 kcal/serving

410 minEasyItalian

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 buco340 g
sweet potato250 g
orange150 g
lemon45 ml
chicken stock240 ml
garlic cloves1 pcs
fresh rosemary1 pcs
olive oil15 ml
kosher salt3 g
black pepper0.5 g

Cookware and utensils

slow cooker
skillet
tongs
chef's knife
cutting board
instant-read thermometer

Directions

01
Pat the osso buco dry and season it with salt and pepper.
Products
beef shank cross-cut / osso buco — 340 g; kosher salt — 3 g; black pepper — 0.5 g
Action
season
Time
5 min
Temperature
room temperature
02
Heat the olive oil in a skillet over medium-high heat.
Products
olive oil — 15 ml
Action
heat
Time
3 min
Temperature
medium-high heat
03
Brown the osso buco in the skillet.
Products
beef shank cross-cut / osso buco — 340 g
Action
brown
Time
8 min
Temperature
medium-high heat
04
Place the sweet potato in the slow cooker.
Products
sweet potato — 250 g
Action
place
Time
2 min
Temperature
off
05
Place the browned osso buco over the sweet potato.
Products
beef shank cross-cut / osso buco — 340 g
Action
place
Time
1 min
Temperature
off
06
Add the garlic, rosemary, orange zest, orange juice, lemon juice, and chicken stock.
Products
garlic cloves — 1 pcs; fresh rosemary — 1 pcs; orange — 150 g; lemon — 45 ml; chicken stock — 240 ml
Action
add
Time
3 min
Temperature
off
07
Cover the slow cooker.
Products
No products at this step
Action
cover
Time
1 min
Temperature
off
08
Cook the osso buco and sweet potato on low.
Products
beef shank cross-cut / osso buco — 340 g; sweet potato — 250 g
Action
slow-cook
Time
360 min
Temperature
low slow-cooker setting
09
Check that the thickest meat reaches at least 195°F/90°C internally.
Products
beef shank cross-cut / osso buco — 340 g
Action
check
Time
2 min
Temperature
at least 195°F/90°C internal
10
Rest the osso buco for 20 minutes before serving.
Products
beef shank cross-cut / osso buco — 340 g
Action
rest
Time
20 min
Temperature
resting

Recipe sources

This recipe was generated and saved by Kitchen Fridge.

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