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. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 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. 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. 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. 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. 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. 7 Roast, covered, in the preheated oven until meat is almost fork tender, but not falling off the bone, about 2 hours.
8. 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. 9 Transfer potatoes in and around beef. Rinse the bowl with about 1/2 cup water and add to the pot.
10. 10 Cover; roast at 325 degrees F (165 degrees C) until meat and potatoes are very tender, about 1 hour more.
11. 11 Serve in a bowl with cooking liquids spooned over. Sprinkle with parsley and chili flakes and serve with fresh lemon wedges.

Nutrition per serving