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Healthy Beef Osso Buco with Russet Potatoes in a Dutch Oven

September 5, 2023 • 0 comments

Healthy Beef Osso Buco with Russet Potatoes in a Dutch Oven
Indulge in a culinary journey with this delectable Beef Osso Buco recipe, where the star of the dish is the tender beef shanks sourced from the renowned Ayers Valley Farm. Slowly braised in a rich and aromatic tomato sauce, the beef becomes irresistibly succulent, absorbing the medley of flavors from herbs and spices. Paired with the earthy goodness of russet potatoes, this dish promises a symphony of textures and tastes in every bite. Whether you're looking to impress guests or simply want a comforting meal after a long day, this Osso Buco recipe, prepared in a Dutch oven, is the epitome of hearty, home-cooked goodness.
  • Prep Time:
  • Cook Time:
  • Servings: 4


  • (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


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!