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Recipe details
Osso buco braised with dark beer, onions, and mushrooms
A cross-cut beef shank osso buco braised under pressure with dark beer, onions, and mushrooms. A whole chilled gilthead sea bream is used to enrich the braising liquid, then removed before the sauce is strained and reduced. A dinner idea with ingredients and cooking steps in one place.
≈ 84 kcal/100 g · ≈ 245 kcal/serving
58 minMediumItalian
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
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
dark beer240 ml
yellow onion, sliced150 g
cremini mushrooms, halved115 g
all-purpose flour8 g
olive oil15 ml
garlic clove, minced1 pcs
dried thyme1 g
kosher salt1.5 g
black pepper0.3 g
Cookware and utensils
6-quart pressure cooker
12-inch skillet
Fine-mesh strainer
Tongs
Instant-read thermometer
Directions
01
Pat the beef dry and season it with salt and pepper.
Products
beef shank cross-cut / osso buco — 1 pcs; kosher salt — 1.5 g; black pepper — 0.3 g
Action
Season
Time
2 min
Temperature
Room temperature
02
Dredge the beef in the flour and shake off the excess.
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