special Italian Braised Beef and Potatoes

Italian Braised Beef and Potatoes                        

 

One of my all-time favorite meals is beef and potatoes cooked in Italian style. Simple, rustic, and cozy, this dish is perfect if you're craving meat and potatoes. Shank is one of the toughest pieces of beef, and it makes for the best braising meat, so that's why I'm using it. 

 

prepear time 

 

Prep Time:

15 mins

Cook Time:

3 hrs 10 mins

Total Time:

3 hrs 25 mins

Servings:

4 large servings 

 

nutrition fact 

 

1124

Calories

33g

Fat

79g

Carbs

125g

Protein 

 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,

1 large yellow onion, diced

1 cup chopped celery

2 tablespoons tomato paste

4 cloves garlic, minced

1/2 teaspoon dried 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, 

1/2 cup water

1 fresh lemon, cut into wedges

 

Directions 

step 1 

Turn the oven's temperature up to 325 degrees Fahrenheit (165°C).

step 2

Generously season both sides of the meat with a mixture of salt, black pepper, and cayenne in a small bowl. To use in a later recipe, set aside any leftover spice blend.

 

Step 3

Before adding the beef to the Dutch oven, heat the olive oil over high heat and turn it occasionally until the beef is browned on both sides. Take out and place the steak on a platter.

 step 4

fry oniLower the temperature to a medium level. Season the saucepan well and add the onion and celery. Stir-ons for 3 to 5 minutes, or until they start to become translucent.

       

 Step 5

Add the garlic, dried herbs, and tomato paste; cook for one to two minutes after stirring. Pour in the wine, and 

 step 6 

Re-simmer the saucepan on high heat after adding the broth and bay leaf. Reintroduce the beef and bast with part of the cooking juice.

step 7

Roast the beef for about two hours, covered, in a preheated oven, or until it is almost fork soft but still holds its texture.

step 8

After drizzling the potato pieces with olive oil, season them with a generous spoonful of the spice blend or a small teaspoon of salt. Once the potatoes are well-mixed, ladle a few tablespoons of the beef fat off the top of the braising broth over them.

 step 9

Move potatoes around the beef. Before adding the bowl to the saucepan, rinse it with roughly 1/2 cup of water.

step 10

Roast, covered, at 325 F (165 degrees 

 

step 11

Spooned with cooking juices, serve in a bowl. Serve with fresh lemon wedges and garnish with parsley and chile flakes.