Italian Braised Beef and Potatoes

Name: Italian Braised Beef and Potatoes
Prep time: 15 min
Cook time: 3 h 10 min
Total time: 3 h 25 min
Yield: 4 servings
Ingredients: 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1/8 teaspoon cayenne; 2 tablespoons olive oil; 3 pounds beef shank, cut into thick cross-sections (osso buco style); 1 large yellow onion, diced; 1 cup chopped celery; 2 tablespoons tomato paste; 4 cloves garlic, minced; 1/2 teaspoon dried rosemary, (or 2 minced teaspoons fresh); 1 teaspoon dried marjoram or oregano; 1/2 cup white wine; 2 cups beef or chicken broth; 1 bay leaf; 2 pounds gold potatoes; 1 tablespoon olive oil; 1/2 cup water; chili flakes, optional; chopped Italian parsley, optional; fresh lemon

4 servings

servings

15 minutes

active time

3 hours 25 minutes

total time

Start Cooking

Ingredients

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/8 teaspoon cayenne

2 tablespoons olive oil

3 pounds beef shank, cut into thick cross-sections (osso buco style)

1 large yellow onion, diced

1 cup chopped celery

2 tablespoons tomato paste

4 cloves garlic, minced

1/2 teaspoon dried rosemary, (or 2 minced teaspoons fresh)

1 teaspoon dried marjoram or oregano

1/2 cup white wine

2 cups beef or chicken broth

1 bay leaf

2 pounds gold potatoes

1 tablespoon olive oil

1/2 cup water

chili flakes, optional

chopped Italian parsley, optional

fresh lemon

Directions

Preheat the oven to 325 degrees F (165 degrees C).

Mix salt, black pepper, and cayenne together in a small bowl, and generously season both sides of beef. Reserve remaining seasoning mix to use later in the recipe.

Heat olive oil in a Dutch oven over high heat; add beef to the pot and cook, turning occasionally, until browned on both sides. Remove beef to a plate; set aside.

Reduce heat to medium. Add onion and celery to the pot with a large pinch of seasoning. Cook, stirring, until onions begin to turn translucent, 3 to 5 minutes.

Stir in tomato paste, garlic, and dried herbs, and cook for 1 to 2 minutes. Stir in wine, and cook for a few minutes until most of the wine has disappeared.

Add broth and bay leaf, and turn heat to high to bring the pot back to a simmer. Add beef back in; baste with some of the cooking liquid.

Roast, covered, in the preheated oven until meat is almost fork tender, but not falling off the bone, about 2 hours.

Drizzle potato pieces with olive oil, and sprinkle with a big pinch of the seasoning mix, or just some salt. Spoon a few tablespoons of beef fat from the top of the braising liquid over the potatoes, and mix well.

Transfer potatoes in and around beef. Rinse the bowl with about 1/2 cup water and add to the pot.

Cover; roast at 325 degrees F (165 degrees C) until meat and potatoes are very tender, about 1 hour more.

Serve in a bowl with cooking liquids spooned over. Sprinkle with parsley and chili flakes and serve with fresh lemon wedges.

Nutrition

Serving Size

Calories

1124 kcal

Total Fat

33 g

Saturated Fat

10 g

Unsaturated Fat

0 g

Trans Fat

Cholesterol

265 mg

Sodium

1363 mg

Total Carbohydrate

79 g

Dietary Fiber

12 g

Total Sugars

15 g

Protein

125 g