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Recipe details

Osso buco with creamy mushroom-thyme sauce, roasted potato, and whole gilthead sea bream

EN RU

Bone-in beef shank cross-cut is pressure-braised and served with a creamy mushroom-thyme sauce, roasted potato, and a separately roasted whole gilthead sea bream. A dinner idea with ingredients and cooking steps in one place.

≈ 195 kcal/100 g · ≈ 469 kcal/serving

59 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 / refrigerated300 g
Yukon Gold potato, halved180 g
cremini mushrooms, sliced110 g
unsalted butter14 g
chicken stock180 ml
heavy cream60 ml
shallot, minced35 g
garlic clove, minced1 pcs
fresh thyme2 g
olive oil15 ml
kosher salt1.5 g
black pepper0.3 g

Cookware and utensils

6-quart pressure cooker
12-inch skillet
Baking sheet
Parchment paper
Tongs
Instant-read thermometer

Directions

01
Preheat the oven to 425°F (220°C) and line the baking sheet with parchment.
Products
No products at this step
Action
Preheat
Time
8 min
Temperature
425°F / 220°C
02
Toss the potato with half the oil and half the salt.
Products
Yukon Gold potato, halved — 180 g; olive oil — 15 ml; kosher salt — 1.5 g
Action
Toss
Time
2 min
Temperature
Room temperature
03
Place the potato on the baking sheet and roast it until tender.
Products
Yukon Gold potato, halved — 180 g
Action
Roast
Time
25 min
Temperature
425°F / 220°C
04
Rub the whole sea bream with the remaining oil, salt, and pepper.
Products
gilthead_sea_bream — 300 g; olive oil — 15 ml; kosher salt — 1.5 g; black pepper — 0.3 g
Action
Rub
Time
2 min
Temperature
Room temperature
05
Add the fish to the baking sheet and roast it until its thickest flesh reaches 145°F (63°C).
Products
gilthead_sea_bream — 300 g
Action
Roast
Time
18 min
Temperature
425°F / 220°C; 145°F / 63°C internal
06
Melt the butter in the pressure cooker and brown the osso buco.
Products
unsalted butter — 14 g; beef shank cross-cut / osso buco — 1 pcs
Action
Brown
Time
6 min
Temperature
Medium-high heat
07
Sauté the mushrooms and shallot until the mushrooms release their moisture.
Products
cremini mushrooms, sliced — 110 g; shallot, minced — 35 g
Action
Sauté
Time
4 min
Temperature
Medium heat
08
Add the garlic and thyme and stir them through the mushrooms.
Products
garlic clove, minced — 1 pcs; fresh thyme — 2 g
Action
Stir
Time
1 min
Temperature
Medium heat
09
Pour in the stock, return the osso buco, and seal the cooker.
Products
chicken stock — 180 ml; beef shank cross-cut / osso buco — 1 pcs
Action
Seal
Time
2 min
Temperature
High heat
10
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
11
Release the pressure naturally for 2 minutes
Products
No products at this step
Action
Release
Time
2 min
Temperature
Natural release
12
vent the cooker
Products
No products at this step
Action
Release
Time
2 min
Temperature
Natural release
13
Stir the cream into the mushroom sauce.
Products
heavy cream — 60 ml
Action
Stir
Time
2 min
Temperature
Low heat
14
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
15
Serve the osso buco with mushroom sauce, potato, and whole fish.
Products
beef shank cross-cut / osso buco — 1 pcs; cremini mushrooms, sliced — 110 g; Yukon Gold potato, halved — 180 g; gilthead_sea_bream — 300 g
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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