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Recipe details
Osso buco with whole gilthead sea bream, potatoes, and coconut-lime sauce
Bone-in cross-cut beef shank is browned and gently simmered with potatoes in a coconut-lime sauce, with a small whole gilthead sea bream added near the end and cooked in the same pot. A dinner idea with ingredients and cooking steps in one place.
≈ 78 kcal/100 g · ≈ 377 kcal/serving
60 minMediumOther
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 / refrigerated180 g
baby potatoes, halved250 g
unsweetened coconut milk120 ml
onion, sliced75 g
tomato, chopped120 g
fresh ginger, grated8 g
lime juice15 ml
neutral cooking oil15 ml
ground cumin1 g
mild chili flakes0.5 g
salt2 g
Cookware and utensils
heavy pot with lid
Directions
01
Pat the beef shank and whole fish dry with paper towels.
