The ossobuco with baked potatoes is a tasty and easy-to-prepare main course, perfect for everyday dinners or with friends. If you have tried ossobuco with mushrooms, then you should not miss this version. Equally quick to prepare, although this piece of meat in this recipe is cooked in the oven with potatoes and therefore requires a bit more cooking time. After a few hours of marinating in beer with some spices and herbs, it is transferred to the pan with the potatoes and baked for about forty minutes. A succulent main course, perfect even for those who do not like or are allergic to mushrooms. A tasty recipe to also accompany with a salad. If you’re curious to find out how to prepare it, follow me in the kitchen because the ossobuco with potatoes in the pressure cooker will be ready in a click!
If you are interested in other pressure cooker main dish recipes, read also:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 560.97 (Kcal)
- Carbohydrates 54.08 (g) of which sugars 5.31 (g)
- Proteins 28.01 (g)
- Fat 20.65 (g) of which saturated 1.10 (g)of which unsaturated 0.17 (g)
- Fibers 6.23 (g)
- Sodium 2,275.08 (mg)
Indicative values for a portion of 373 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 veal shanks
- 1.3 lbs red potatoes (weight of the potatoes before cleaning)
- 2 cloves garlic
- 1 tbsp extra virgin olive oil
- 1 cup beer
- sage (to taste)
- rosemary (to taste)
- berries juniper (to taste)
- salt (to taste)
- pepper (to taste)
Tools
- Baking Pan
- Bowl
- Cutting Board
- Steamer Basket
- Parchment Paper
- Peeler
Steps
First, make small cuts in the ossobuco if your trusted butcher hasn’t already done so. This will prevent them from curling during cooking. Then place them in a bowl with beer, pepper, sage, rosemary, juniper berries, and peeled garlic cloves. Cover with plastic wrap and let rest in the refrigerator for 3 hours.
Peel the potatoes with a peeler and wash them under water to remove soil residues. Dry them with paper towels and cut them into chunks. Try to cut them all the same size so that the cooking is even.
Line a 12 x 16-inch rectangular baking pan with parchment paper and place the ossobuco side by side. Then distribute the potatoes around and a couple of tablespoons of marinade. Add the oil and season with salt.
Bake in a preheated oven at 428°F with fan function for 40 minutes, then another 5 minutes with the grill function, until the potatoes are well browned. The baked ossobuco with potatoes is ready to be served at the table.
Conservation and Tips for Ossobuco with Baked Potatoes
The ossobuco with baked potatoes can be stored in the refrigerator for 1 or 2 days in a container with a lid.
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FAQs for Ossobuco with Baked Potatoes
Can I marinate the meat in wine instead of beer?
Yes, of course, you can use wine as a substitute for beer in the same quantities.
