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Recipe details

Osso buco with whole roasted gilthead sea bream in red-wine sauce

EN RU

Bone-in beef shank cross-cut is pressure-braised in red wine with vegetables and tomato, then served with a separately roasted whole gilthead sea bream and lemon. A dinner idea with ingredients and cooking steps in one place.

≈ 90 kcal/100 g · ≈ 301 kcal/serving

58 minAdvancedItalian

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 / refrigerated350 g
olive oil15 ml
yellow onion, diced75 g
carrot, diced60 g
celery stalk, diced40 g
dry red wine120 ml
low-sodium beef stock180 ml
tomato paste15 g
garlic clove, minced1 pcs
dried thyme0.5 g
kosher salt1.5 g
black pepper0.3 g
lemon60 g

Cookware and utensils

6-quart pressure cooker
12-inch ovenproof skillet
Tongs
Chef’s knife
Cutting board
Instant-read thermometer

Directions

01
Preheat the oven to 425°F (220°C).
Products
No products at this step
Action
Preheat
Time
8 min
Temperature
425°F / 220°C
02
Pat the whole sea bream dry and rub it with 5 ml olive oil, half the salt, and half the pepper.
Products
gilthead_sea_bream — 350 g; olive oil — 15 ml; kosher salt — 1.5 g; black pepper — 0.3 g
Action
Rub
Time
3 min
Temperature
Room temperature
03
Place the fish in the skillet and roast it until its thickest flesh reaches 145°F (63°C).
Products
gilthead_sea_bream — 350 g
Action
Roast
Time
18 min
Temperature
425°F / 220°C; 145°F / 63°C internal
04
Heat the pressure cooker and brown the osso buco in the remaining oil.
Products
beef shank cross-cut / osso buco — 1 pcs; olive oil — 15 ml
Action
Brown
Time
6 min
Temperature
Medium-high heat
05
Sauté the onion, carrot, celery, and garlic until softened.
Products
yellow onion, diced — 75 g; carrot, diced — 60 g; celery stalk, diced — 40 g; garlic clove, minced — 1 pcs
Action
Sauté
Time
4 min
Temperature
Medium heat
06
Stir in the tomato paste and thyme.
Products
tomato paste — 15 g; dried thyme — 0.5 g
Action
Stir
Time
1 min
Temperature
Medium heat
07
Pour in the wine and scrape the browned bits from the pot.
Products
dry red wine — 120 ml
Action
Deglaze
Time
2 min
Temperature
Simmering
08
Add the stock, return the osso buco, and seal the cooker.
Products
beef shank cross-cut / osso buco — 180 ml; beef shank cross-cut / osso buco — 1 pcs
Action
Seal
Time
2 min
Temperature
High heat
09
Pressure-cook the bone-in shank until fork-tender.
Products
beef shank cross-cut / osso buco — 1 pcs
Action
Braise
Time
12 min
Temperature
High pressure
10
Release the pressure naturally for 2 minutes
Products
No products at this step
Action
Release
Time
2 min
Temperature
Natural release
11
vent the cooker
Products
No products at this step
Action
Release
Time
2 min
Temperature
Natural release
12
Transfer the shank to a plate and rest it for 3 minutes.
Products
beef shank cross-cut / osso buco — 1 pcs
Action
Rest
Time
3 min
Temperature
Hot
13
Squeeze lemon over the fish and serve it with the osso buco and sauce.
Products
lemon — 60 g; gilthead_sea_bream — 350 g; beef shank cross-cut / osso buco — 1 pcs
Action
Serve
Time
1 min
Temperature
Beef served at least 145°F / 63°C; fish at least 145°F / 63°C

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