Healthy Beef Osso Buco with Russet Potatoes in a Dutch Oven
September 5, 2023 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (1, 4 pack.) 4 PK Beef Shanks (Meat on Soup Bones)
- (To taste) Salt and freshly ground black pepper
- (1/4 Cup) Whole Wheat Flour (for dredging)
- (2 Tbsp.) Olive Oil
- (1) Large Onion, finely chopped
- (4) Garlic Cloves, minced
- (1 Cup) Dry Red Wine
- (1 can (28 ounces)) Crushed Tomatoes
- (2 Cups) Low-Sodium Beef Broth
- 2 Bay Leaves
- 2 Sprigs of Fresh Thyme
- 2 Sprigs of Fresh Rosemary
- Zest of 1 Lemon
- (4) Large Russet Potatoes, peeled and cut into quarters
- (2 Tbsp.) Fresh Parsley, chopped
- Parmesan Cheese, freshly grated
Directions
Preparation: Season the beef shanks with salt and pepper. Dredge each shank in flour, ensuring it's coated well but shaking off any excess.
Searing: In a Dutch oven, heat the olive oil over medium-high heat. Add the beef shanks and sear on both sides until they are browned (about 3-4 minutes per side). Remove the shanks and set them aside.
Sautéing Onion and Garlic: In the same Dutch oven, add the chopped onion. Sauté until the onion is translucent (about 5 minutes). Add the minced garlic and sauté for another minute.
Deglazing: Pour in the wine and scrape the bottom of the Dutch oven to release any browned bits. Let it simmer for a couple of minutes until the wine has reduced by half.
Braising: Return the beef shanks to the Dutch oven. Add the crushed tomatoes, beef broth, bay leaves, thyme, and rosemary. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 1.5 hours.
Adding Potatoes: After 1.5 hours, add the quartered russet potatoes to the Dutch oven, ensuring they are submerged in the liquid. Cover and continue to simmer for another 30-40 minutes, or until the potatoes are tender.
Serving: Once the beef is tender and the potatoes are cooked through, remove the bay leaves, thyme, and rosemary sprigs. Garnish with lemon zest and fresh parmesan. Serve hot and enjoy!
