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Generating an image for this exact recipe… Osso buco braised with balsamic vinegar, rosemary, potatoes, and mushrooms

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Recipe details

Osso buco braised with balsamic vinegar, rosemary, potatoes, and mushrooms

Name: Osso buco braised with balsamic vinegar, rosemary, potatoes, and mushrooms
Total time: 59 min
Yield: 1
Cuisine: Italian
Ingredients: 1 pcs beef shank cross-cut / osso buco; 1 fish fish gilthead sea bream whole / round chilled / refrigerated; 170 g small Yukon Gold potato, quartered; 115 g cremini mushrooms, halved; 30 ml balsamic vinegar; 120 ml low-sodium beef broth; 1 pcs fresh rosemary sprig; 15 ml olive oil; 1.5 g kosher salt

EN RU

A balsamic-rosemary osso buco made from a bone-in cross-cut beef shank and braised under pressure with potatoes and mushrooms. A whole chilled gilthead sea bream enriches the braising base, then is removed before the liquid is strained and reduced to a glossy sauce.

≈ 109 kcal/100 g · ≈ 177 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 buco1 pcs
fish gilthead sea bream whole / round chilled / refrigerated1 fish
small Yukon Gold potato, quartered170 g
cremini mushrooms, halved115 g
balsamic vinegar30 ml
low-sodium beef broth120 ml
fresh rosemary sprig1 pcs
olive oil15 ml
kosher salt1.5 g

Cookware and utensils

6-quart pressure cooker
12-inch skillet
Fine-mesh strainer
Tongs
Instant-read thermometer

Directions

01
Season the beef with salt.
Products
beef shank cross-cut / osso buco — 1 pcs; kosher salt — 1.5 g
Action
Season
Time
1 min
Temperature
Room temperature
02
Heat the oil in the skillet.
Products
olive oil — 15 ml
Action
Heat
Time
2 min
Temperature
Medium-high heat
03
Brown the beef on both sides.
Products
beef shank cross-cut / osso buco — 1 pcs
Action
Brown
Time
6 min
Temperature
Medium-high heat
04
Place the beef, potato, mushrooms, rosemary, vinegar, broth, and whole sea bream in the pressure cooker.
Products
beef shank cross-cut / osso buco — 1 pcs; small Yukon Gold potato, quartered — 170 g; cremini mushrooms, halved — 115 g; fresh rosemary sprig — 1 pcs; balsamic vinegar — 30 ml; beef shank cross-cut / osso buco — 120 ml; gilthead_sea_bream_whole — 1 fish
Action
Load
Time
4 min
Temperature
Room temperature
05
Pressure-cook the mixture at high pressure.
Products
beef shank cross-cut / osso buco — 1 pcs; small Yukon Gold potato, quartered — 170 g; gilthead_sea_bream_whole — 1 fish
Action
Braise
Time
30 min
Temperature
High pressure, about 15 psi
06
Release the pressure naturally for five minutes
Products
No products at this step
Action
Release
Time
3 min
Temperature
Hot
07
vent the cooker
Products
No products at this step
Action
Release
Time
3 min
Temperature
Hot
08
Remove and discard the sea bream
Products
gilthead_sea_bream_whole — 1 fish
Action
Strain
Time
2 min
Temperature
Hot
09
strain the braising liquid
Products
gilthead_sea_bream_whole — 1 fish
Action
Strain
Time
2 min
Temperature
Hot
10
Boil the strained liquid until it becomes a glossy sauce.
Products
No products at this step
Action
Reduce
Time
5 min
Temperature
Medium-high heat
11
Return the beef, potato, and mushrooms to the sauce and heat until the beef reaches 145°F/63°C
Products
beef shank cross-cut / osso buco — 1 pcs; small Yukon Gold potato, quartered — 170 g; cremini mushrooms, halved — 115 g
Action
Finish
Time
2 min
Temperature
Internal temperature 145°F/63°C minimum
12
rest it for three minutes
Products
beef shank cross-cut / osso buco — 1 pcs; small Yukon Gold potato, quartered — 170 g; cremini mushrooms, halved — 115 g
Action
Finish
Time
2 min
Temperature
Internal temperature 145°F/63°C minimum

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