Italian Braised Beef and Potatoes

Method

1. 01

   Generously season beef shanks on both sides with salt, black pepper, and cayenne. Heat olive oil in a heavy-bottomed Dutch oven over high heat and sear the beef for 3-4 minutes per side until nicely browned. If the meat curls, use scissors to snip the connective tissue along the edges so it lies flat. Remove beef to a plate.

   

   ↗Watch · 0:44
2. 02

   Reduce heat to medium. Add onions and celery to the pot with a pinch of seasoning and sauté until translucent and slightly golden. Stir in the tomato paste, minced garlic, dried rosemary, and dried marjoram. Cook for 2 more minutes to toast the herbs and tomato paste.

   

   ↗Watch · 2:14
3. 03

   Deglaze the pan with wine, stirring to scrape up the browned bits, and cook until the liquid has nearly evaporated. Add chicken broth and the bay leaf, then bring the mixture to a simmer.

   

   ↗Watch · 3:19
4. 04

   Return the beef and any accumulated juices to the pot. Cover with a tight-fitting lid and transfer to a 325°F (165°C) oven. Braise for 2 hours, or until the meat is nearly fork-tender but not yet falling off the bone.

   

   ↗Watch · 4:47
5. 05

   Toss the quartered potatoes in a bowl with olive oil, salt, pepper, and a few tablespoons of fat skimmed from the top of the braising liquid. Arrange the potatoes on top of the beef in the Dutch oven. Rinse the potato bowl with 1/2 cup of water and pour that into the pot to ensure there is enough liquid.

   

   ↗Watch · 5:35
6. 06

   Cover and return to the oven for another 60 minutes, or until both the meat and potatoes are very tender. Garnish with chili flakes and fresh parsley. Serve in bowls with the braising liquid, crusty bread for the marrow, and a squeeze of fresh lemon to cut the richness.

   

   ↗Watch · 6:51