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Generating an image for this exact recipe… Osso buco with porcini, cream, and potato

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Recipe details

Osso buco with porcini, cream, and potato

Name: Osso buco with porcini, cream, and potato
Total time: 59 min
Yield: 1
Cuisine: Italian
Ingredients: 1 pcs beef shank cross-cut / osso buco; 1 whole fish fish gilthead sea bream whole / round chilled / refrigerated; 180 gram Yukon Gold potato, halved; 85 gram fresh porcini mushrooms, sliced; 40 gram shallot, minced; 60 milliliter heavy cream; 14 gram unsalted butter; 0.5 pcs garlic, minced; 1 gram dried rosemary; 2 gram kosher salt; 0.5 gram black pepper

EN RU

Bone-in cross-cut beef shank braised with porcini mushrooms, cream, rosemary, and potato; chilled whole gilthead sea bream provides the broth base. A dinner idea with ingredients and cooking steps in one place.

≈ 286 kcal/100 g · ≈ 343 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 buco1 pcs
fish gilthead sea bream whole / round chilled / refrigerated1 whole fish
Yukon Gold potato, halved180 gram
fresh porcini mushrooms, sliced85 gram
shallot, minced40 gram
heavy cream60 milliliter
unsalted butter14 gram
garlic, minced0.5 pcs
dried rosemary1 gram
kosher salt2 gram
black pepper0.5 gram

Cookware and utensils

Dutch oven with lid
skillet
fine-mesh strainer
chef’s knife
cutting board
tongs

Directions

01
Simmer the whole chilled sea bream in 2 cups of water for 12 minutes.
Products
gilthead_sea_bream — 1 whole fish
Action
simmer
Time
12 min
Temperature
gentle simmer
02
Strain the fish broth and discard the cooked fish after confirming 145°F/63°C.
Products
gilthead_sea_bream — 1 whole fish
Action
strain
Time
2 min
Temperature
145°F/63°C
03
Season the beef shank with salt and pepper.
Products
beef shank cross-cut / osso buco — 1 pcs; kosher salt — 2 gram; black pepper — 0.5 gram
Action
season
Time
1 min
Temperature
room temperature
04
Melt the butter in a Dutch oven over medium-high heat.
Products
unsalted butter — 14 gram
Action
melt
Time
2 min
Temperature
medium-high heat
05
Brown the whole bone-in shank for 3 minutes per broad side.
Products
beef shank cross-cut / osso buco — 1 pcs
Action
brown
Time
6 min
Temperature
medium-high heat
06
Sauté the shallot, garlic, and porcini mushrooms until fragrant.
Products
shallot, minced — 40 gram; garlic, minced — 0.5 pcs; fresh porcini mushrooms, sliced — 85 gram
Action
sauté
Time
5 min
Temperature
medium heat
07
Add the potato, rosemary, cream, and strained fish broth.
Products
Yukon Gold potato, halved — 180 gram; dried rosemary — 1 gram; heavy cream — 60 milliliter
Action
add
Time
2 min
Temperature
hot
08
Cover the Dutch oven and braise the shank until tender, the potato is soft, and the beef reaches 195°F/90°C.
Products
beef shank cross-cut / osso buco — 1 pcs; Yukon Gold potato, halved — 180 gram
Action
braise
Time
26 min
Temperature
325°F/165°C simmer
09
Rest the shank for 3 minutes before serving it with the porcini sauce and potato.
Products
beef shank cross-cut / osso buco — 1 pcs; fresh porcini mushrooms, sliced — 85 gram; Yukon Gold potato, halved — 180 gram
Action
rest
Time
3 min
Temperature
hot

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