Italian Braised Beef and Potatoes

Recipe View Preheat oven to 325°F (165°C). (5 minutes)

Recipe View In a small bowl, combine salt, black pepper, and cayenne pepper. Generously season both sides of the beef shanks with the mixture, reserving any remaining seasoning. (2 minutes)

Recipe View Heat olive oil in a Dutch oven over high heat. Add beef shanks to the pot and sear on all sides until browned. Remove beef from the pot and set aside. (10 minutes)

Recipe View Reduce heat to medium. Add diced onion and chopped celery to the pot, along with a pinch of the reserved seasoning mixture. Cook, stirring occasionally, until the onions become translucent, about 3-5 minutes. (5 minutes)

Recipe View Stir in tomato paste, minced garlic, and dried herbs (rosemary, marjoram/oregano). Cook for 1-2 minutes, stirring constantly, until fragrant. (2 minutes)

Recipe View Pour in white wine and cook, scraping up any browned bits from the bottom of the pot, until most of the wine has evaporated, about 2-3 minutes. (3 minutes)

Recipe View Add beef broth and bay leaf. Bring the pot to a simmer over high heat. Return the beef shanks to the pot, nestling them into the liquid. Baste the beef with some of the cooking liquid. (5 minutes)

Recipe View Cover the Dutch oven and transfer it to the preheated oven. Braise for approximately 2 hours, or until the meat is almost fork-tender but not falling off the bone. (120 minutes)

Recipe View While the beef is braising, prepare the potatoes. In a large bowl, drizzle the potato pieces with olive oil and sprinkle with a generous pinch of the reserved seasoning mixture (or just salt). Spoon a few tablespoons of beef fat from the top of the braising liquid over the potatoes and toss to coat evenly. (5 minutes)

Recipe View Remove the Dutch oven from the oven. Arrange the potato pieces in and around the beef shanks. Rinse the bowl used for the potatoes with about 1/2 cup of water and add the water to the pot. (5 minutes)

Recipe View Cover the Dutch oven and return it to the oven. Continue to roast for about 1 hour more, or until the meat and potatoes are very tender. (60 minutes)

Recipe View Remove the Dutch oven from the oven and let it rest for 10 minutes before serving. (10 minutes)

Recipe View Serve the Italian Braised Beef and Potatoes in a bowl with the cooking liquids spooned over. Garnish with chopped Italian parsley (if using) and serve with fresh lemon wedges. Enjoy! (5 minutes)