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Generating an image for this exact recipe… Osso buco with Orange, Potato, and Whole Gilthead Sea Bream

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Recipe details

Osso buco with Orange, Potato, and Whole Gilthead Sea Bream

Name: Osso buco with Orange, Potato, and Whole Gilthead Sea Bream
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 grams Yukon Gold potato, halved; 15 milliliters olive oil; 1 pcs garlic clove, crushed; 100 grams orange zest and juice; 100 grams fennel bulb, sliced; 150 milliliters vegetable stock; 1 grams smoked paprika; 3 grams kosher salt; 0.5 grams black pepper

EN RU

An aromatic dinner of bone-in beef shank cross-cut braised with orange, fennel, and smoked paprika, served with steamed potato and whole gilthead sea bream.

≈ 130 kcal/100 g · ≈ 153 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 grams
olive oil15 milliliters
garlic clove, crushed1 pcs
orange zest and juice100 grams
fennel bulb, sliced100 grams
vegetable stock150 milliliters
smoked paprika1 grams
kosher salt3 grams
black pepper0.5 grams

Cookware and utensils

6-quart pressure cooker
steamer basket
instant-read thermometer

Directions

01
Rub the beef shank with paprika, salt, and pepper.
Products
beef shank cross-cut / osso buco — 1 pcs; smoked paprika — 1 grams; kosher salt — 3 grams; black pepper — 0.5 grams
Action
Rub
Time
2 min
Temperature
Room temperature
02
Heat the olive oil in the pressure cooker.
Products
olive oil — 15 milliliters
Action
Heat
Time
2 min
Temperature
Medium-high heat
03
Brown the beef shank on both sides.
Products
beef shank cross-cut / osso buco — 1 pcs
Action
Brown
Time
6 min
Temperature
Medium-high heat
04
Sauté the fennel and garlic until fragrant.
Products
fennel bulb, sliced — 100 grams; garlic clove, crushed — 1 pcs
Action
Sauté
Time
3 min
Temperature
Medium heat
05
Add the orange juice, zest, and vegetable stock.
Products
orange zest and juice — 100 grams; vegetable stock — 150 milliliters
Action
Add
Time
1 min
Temperature
Room temperature
06
Pressure-braise the beef until fork-tender.
Products
beef shank cross-cut / osso buco — 1 pcs
Action
Braise
Time
32 min
Temperature
High pressure, then natural release
07
Steam the halved potato until tender.
Products
Yukon Gold potato, halved — 180 grams
Action
Steam
Time
10 min
Temperature
Steaming
08
Steam the whole sea bream until its thickest flesh reaches 145°F/63°C.
Products
gilthead_sea_bream — 1 whole fish
Action
Cook
Time
10 min
Temperature
Steaming; final internal temperature 145°F/63°C
09
Serve the beef shank with the potato and sea bream.
Products
beef shank cross-cut / osso buco — 1 pcs; Yukon Gold potato, halved — 180 grams; gilthead_sea_bream — 1 whole fish
Action
Serve
Time
1 min
Temperature
Hot serving temperature

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