Italian Braised Beef and Potatoes

Ingredients

• 2 teaspoons kosher salt

• 1 teaspoon freshly ground black pepper

• 1/8 teaspoon cayenne pepper

• 3 tablespoons olive oil, divided

• 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 teaspoons minced fresh rosemary

• 1 teaspoon dried marjoram or oregano

• 1/2 cup white wine

• 2 cups beef broth or chicken broth

• 1 bay leaf

• 2 pounds Yukon gold potatoes, peeled and cut into 2-inch chunks

• 1/2 cup water

• 1 tablespoon chopped Italian parsley (optional)

• 1 fresh lemon, cut into wedges

Description

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.