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Italian Braised Beef and Potatoes
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Prep Time:
15 minutes
Cook Time:
190 minutes
Total Time:
205 minutes
Tender Italian braised beef with potatoes - a comforting rustic dish using tough beef shank for the best flavor.
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
  • 1/2 cup water
  • chili flakes, optional
  • chopped Italian parsley, optional
  • fresh lemon
Instructions:
  • Preheat the oven to 325°F (165°C).
  • Combine salt, black pepper, and cayenne in a small bowl, then generously season both sides of the beef, saving some seasoning mix for later use.
  • In a Dutch oven over high heat, sizzle the olive oil and sear the beef until golden on both sides. Transfer the beef to a plate and reserve.
  • Turn the heat down to medium. Add the onion and celery to the pot along with a generous pinch of seasoning. Sauté, stirring occasionally, until the onions start to become translucent, which should take about 3 to 5 minutes.
  • Add tomato paste, garlic, and dried herbs to the pan, allowing their flavors to meld for 1 to 2 minutes. Pour in wine and let it simmer until reduced.
  • Pour in the flavorful broth, add a fragrant bay leaf, and crank up the heat to bring the pot to a lively simmer. Return the tender beef to the pot and generously baste it with some of the delicious cooking liquid.
  • Cook the meat covered in the preheated oven for approximately 2 hours, until it reaches a nearly fork-tender consistency without falling off the bone.
  • Drizzle potato pieces with olive oil, sprinkle with a generous seasoning mix or salt. Spoon a few tablespoons of beef fat from the braising liquid over the potatoes, and mix thoroughly.
  • Place the potatoes in the pot with the beef. Rinse the bowl using approximately 1/2 cup of water and pour the liquid into the pot.
  • Cover and roast at 325 degrees F (165 degrees C) until meat and potatoes are fork-tender, about 1 more hour.
  • Garnish with parsley and chili flakes, spoon over cooking liquids, and serve with lemon wedges in a bowl.

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