Hard

Italian Braised Beef and Potatoes

Name: Italian Braised Beef and Potatoes
Prep time: 42 min
Cook time: 138 min
Total time: 180 min
Yield: 4 servings
Ingredients: 2 teaspoons kosher salt; 1 teaspoon ground black pepper; 0.13 teaspoons cayenne pepper; 3 tablespoons olive oil , divided; 3 pounds beef shank; 1 large yellow onion , diced; 1 cup chopped celery; 2 tablespoons tomato paste; 4 cloves garlic , minced; 0.5 teaspoons dried rosemary , or 2 teaspoons minced fresh rosemary; 1 teaspoon oregano; 0.5 cups white wine; 2 cups beef broth or chicken broth; 1 bay leaf; 2 pounds potatoes , peeled and cut into 2-inch chunks; cups water; 1 tablespoon talian parsley , optional; 1 fresh lemon , cut into wedges

Total Time

42m prep · 138m cook

Servings

4 people

Rating

—

Difficulty

Hard

2 views

🌾 Gluten-Free 🥛 Dairy-Free 🥜 Nut-Free ✡️ Kosher

Italian braised beef and potatoes is one of my favorite dishes of all time. If you crave meat and potatoes, this is the ultimate in simple, rustic, and comforting. I'm using beef shank, because it's one of the toughest cuts of beef, and the tough cuts really do braise the best.

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Ingredients

2 teaspoons kosher salt
1 teaspoon ground black pepper
0.13 teaspoons cayenne pepper
3 tablespoons olive oil , divided
3 pounds beef shank
1 large yellow onion , diced
1 cup chopped celery
2 tablespoons tomato paste
4 cloves garlic , minced
0.5 teaspoons dried rosemary , or 2 teaspoons minced fresh rosemary
1 teaspoon oregano
0.5 cups white wine
2 cups beef broth or chicken broth
1 bay leaf
2 pounds potatoes , peeled and cut into 2-inch chunks
cups water
1 tablespoon talian parsley , optional
1 fresh lemon , cut into wedges

Instructions

1

Preheat the oven to 325 degrees F (165 degrees C).
2

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.
3

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.
4

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.
5

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.
6

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.
7

Roast, covered, in the preheated oven until meat is almost fork tender, but not falling off the bone, about 2 hours.
8

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.
9

Transfer potatoes in and around beef. Rinse the bowl with about 1/2 cup water and add to the pot.
10

Cover; roast at 325 degrees F (165 degrees C) until meat and potatoes are very tender, about 1 hour more.
11

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