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

Saved image, when available

Recipe details

Osso buco with Whole Gilthead Sea Bream, Potatoes, Mushrooms, Cider, and Fennel

Name: Osso buco with Whole Gilthead Sea Bream, Potatoes, Mushrooms, Cider, and Fennel
Total time: 59 min
Yield: 1
Cuisine: Italian
Ingredients: 450 g · about 1 1/2 inches thick beef shank cross-cut / osso buco; 300 g fish gilthead sea bream whole / round chilled / refrigerated; 180 g Yukon Gold potato, quartered; 120 g cremini mushrooms, halved; 15 ml olive oil; 100 g yellow onion, sliced; 120 g fennel bulb, sliced; 240 ml dry apple cider; 120 ml low-sodium beef stock; 1 g fennel seeds; 1 pcs fresh thyme sprig; 3 g kosher salt; 0.5 g black pepper

EN RU

Bone-in beef shank cross-cut braised under pressure with cider and fennel, then finished with potatoes, mushrooms, and a whole gilthead sea bream in the aromatic broth. A dinner idea with ingredients and cooking steps in one place.

≈ 65 kcal/100 g · ≈ 231 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 buco450 g · about 1 1/2 inches thick
fish gilthead sea bream whole / round chilled / refrigerated300 g
Yukon Gold potato, quartered180 g
cremini mushrooms, halved120 g
olive oil15 ml
yellow onion, sliced100 g
fennel bulb, sliced120 g
dry apple cider240 ml
low-sodium beef stock120 ml
fennel seeds1 g
fresh thyme sprig1 pcs
kosher salt3 g
black pepper0.5 g

Cookware and utensils

6-quart pressure cooker
Cutting board
Chef’s knife
Tongs
Instant-read thermometer

Directions

01
Season the beef shank with salt and pepper.
Products
beef shank cross-cut / osso buco — 450 g · about 1 1/2 inches thick; kosher salt — 3 g; black pepper — 0.5 g
Action
Season
Time
1 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
Brown the beef shank on both sides.
Products
beef shank cross-cut / osso buco — 450 g · about 1 1/2 inches thick
Action
Brown
Time
6 min
Temperature
Medium-high heat
04
Sauté the onion, fennel, and fennel seeds.
Products
yellow onion, sliced — 100 g; fennel bulb, sliced — 120 g; fennel seeds — 1 g
Action
Sauté
Time
4 min
Temperature
Medium heat
05
Pour the cider and beef stock into the cooker.
Products
dry apple cider — 240 ml; beef shank cross-cut / osso buco — 120 ml
Action
Pour
Time
1 min
Temperature
Room temperature
06
Pressure-cook the beef shank until tender.
Products
beef shank cross-cut / osso buco — 450 g · about 1 1/2 inches thick
Action
Braise
Time
32 min
Temperature
High pressure
07
Release the pressure naturally for five minutes.
Products
No products at this step
Action
Rest
Time
5 min
Temperature
Off heat
08
Add the potatoes, mushrooms, thyme, and whole sea bream.
Products
Yukon Gold potato, quartered — 180 g; cremini mushrooms, halved — 120 g; fresh thyme sprig — 1 pcs; gilthead_sea_bream_whole — 300 g
Action
Add
Time
1 min
Temperature
Hot braising liquid
09
Simmer uncovered until the potatoes are tender and the fish reaches 145°F/63°C.
Products
Yukon Gold potato, quartered — 180 g; gilthead_sea_bream_whole — 300 g
Action
Simmer
Time
7 min
Temperature
Simmer, 180°F/82°C liquid

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