Italian Braised Beef and Potatoes Recipe

Name: Italian Braised Beef and Potatoes
Prep time: 15 min
Cook time: 190 min
Total time: 205 min
Yield: 4
Ingredients: 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1/8 teaspoon cayenne; 2 tablespoons olive oil; 3 pounds beef shank, cut into thick cross-sections (osso buco style); 1 large yellow onion, diced; 1 cup chopped celery; 2 tablespoons tomato paste; 4 cloves garlic, minced; 1/2 teaspoon dried rosemary, (or 2 minced teaspoons fresh); 1 teaspoon dried marjoram or oregano; 1/2 cup white wine; 2 cups beef or chicken broth; 1 bay leaf; 2 pounds gold potatoes; water; chopped Italian parsley, optional; fresh lemon

Cook Time: 190 minutes

This comforting braised beef and potatoes dish is a true classic, inspired by Italian home cooking. While the version passed down from my mother may have varied slightly perhaps using beef shoulder instead of shank and omitting the wine the heart of the dish remains the same. A perfect blend of rustic flavors, this recipe is a real meat-and-potatoes experience that I hope you'll enjoy.

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, cut into thick cross sections (osso buco-style)
1 large yellow onion, diced
1 cup chopped celery
2 tablespoons tomato paste
4 cloves garlic, minced
1/2 teaspoon dried rosemary, or 2 teaspoons minced fresh 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, peeled and cut into 2-inch chunks
1/2 cup water
1 tablespoon chopped Italian parsley (optional)
1 fresh lemon, cut into wedges

Directions:

Preheat the oven: Set your oven to 325F (165C).
Season the beef: In a small bowl, mix together salt, black pepper, and cayenne pepper. Generously season both sides of the beef shank with this spice mixture. Set aside the remaining seasoning for later use.
Brown the beef: Heat 2 tablespoons of olive oil in a Dutch oven over high heat. Add the beef to the pot, turning occasionally until it's browned on all sides. Remove the beef from the pot and set it aside on a plate.
Saut the vegetables: Lower the heat to medium. Add the diced onion and chopped celery to the pot with a large pinch of the seasoning mix. Cook, stirring, for 3-5 minutes until the onions become translucent.
Incorporate tomato paste and garlic: Stir in the tomato paste, minced garlic, and dried herbs (rosemary and marjoram or oregano). Cook for another 1-2 minutes to allow the flavors to blend.
Add the wine: Pour in the white wine and cook for a few minutes, stirring occasionally, until most of the wine has evaporated.
Pour in the broth: Add the beef broth and the bay leaf to the pot. Increase the heat to high and bring the mixture to a simmer.
Return the beef: Place the browned beef back into the pot, basting it with some of the cooking liquid. Cover the Dutch oven and transfer it to the oven.
Braise the beef: Roast the beef in the preheated oven for about 2 hours, or until the meat is almost fork-tender but not falling off the bone.
Prepare the potatoes: While the beef is roasting, drizzle the potato chunks with the remaining olive oil. Sprinkle with a pinch of the seasoning mix, or just some salt. Spoon a few tablespoons of beef fat from the top of the braising liquid and drizzle it over the potatoes. Toss the potatoes well to coat.
Add potatoes to the pot: Arrange the seasoned potatoes around the beef in the Dutch oven. Rinse the bowl with about 1/2 cup of water and add it to the pot. Cover the pot again.
Roast until tender: Continue roasting the beef and potatoes for another 1 hour, or until both are very tender.
Serve: Transfer the beef and potatoes to serving bowls, spooning the flavorful cooking liquids over the top. Garnish with chopped parsley and chili flakes. Serve with fresh lemon wedges on the side for an extra burst of freshness.

Chef's Notes: If beef shanks are unavailable, you can substitute thick-cut beef chuck steak. If using fresh herbs, youll need about 2 to 4 times the quantity specified for dried herbs.

Nutrition Facts (per serving):

Calories: 1124
Total Fat: 33g (43% Daily Value)
Saturated Fat: 10g (48% Daily Value)
Cholesterol: 265mg (88% Daily Value)
Sodium: 1363mg (59% Daily Value)
Total Carbohydrate: 79g (29% Daily Value)
Dietary Fiber: 12g (44% Daily Value)
Total Sugars: 15g
Protein: 125g (250% Daily Value)
Vitamin C: 136mg (151% Daily Value)
Calcium: 246mg (19% Daily Value)
Iron: 18mg (99% Daily Value)
Potassium: 3410mg (73% Daily Value)

History and Origins of Italian Braised Beef and Potatoes

Italian braised beef and potatoes, often reminiscent of the classic osso buco, traces its roots to Northern Italy, particularly Lombardy. Traditionally, this dish was created as a way to tenderize tougher cuts of meat like the beef shank by slow cooking them with vegetables and wine. Its origins lie in the rustic, peasant kitchens of Italy, where resourcefulness and seasonal ingredients were key. Over time, the dish evolved into a comforting staple that exemplifies the Italian philosophy of simple ingredients prepared with care.

Regional Variations

Different regions of Italy put their own spin on braised beef and potatoes. In Lombardy, the dish emphasizes wine and marrow-rich beef shanks, while Tuscany might include root vegetables like carrots and parsnips along with a touch of rosemary. Southern Italian versions sometimes incorporate tomatoes and olives, giving a more robust, slightly tangy flavor. Herbs vary regionally too, from oregano in the south to marjoram and sage in the north, creating subtle yet distinct differences in aroma and taste.

Differences from Similar Dishes

While Italian braised beef and potatoes shares similarities with French pot-au-feu or American beef stew, it is unique in its emphasis on the marrow-rich shank, slow oven-braising technique, and pairing with simple golden potatoes. Unlike stews that often rely on a thicker gravy, this Italian version maintains a lighter, wine- and broth-based sauce, allowing the natural flavors of the meat and vegetables to shine.

Typical Serving Occasions

This dish is most commonly served as a hearty family dinner, especially during colder months, providing a warm and satisfying meal. It is often presented in a large, communal bowl with the cooking liquids spooned over the meat and potatoes, sometimes garnished with fresh parsley and a squeeze of lemon for brightness. It is equally popular in trattorias and home kitchens, where it exemplifies traditional Italian comfort food.

Interesting Facts

Using beef shank ensures a rich, gelatinous texture from the marrow, which enhances the sauce naturally without thickening agents.
The slow braising method allows the connective tissues in the meat to break down, producing tender, flavorful results that cant be achieved with quicker cooking techniques.
Historically, families would use this dish to make the most of inexpensive cuts of meat, demonstrating the ingenuity of Italian peasant cooking.
Each household often has a slightly different version, making it a versatile recipe for experimentation with herbs, wine types, and vegetables.
While osso buco is traditionally served with gremolata, Italian braised beef and potatoes focuses on simplicity, highlighting the natural flavors of the meat and vegetables.

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FAQ about Italian Braised Beef and Potatoes Recipe

Yes, you can substitute beef shank with thick-cut beef chuck steak. This cut is a good alternative and will still work well for braising.

Store the leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the beef and potatoes for up to 3 months. To reheat, simply warm it in the oven or on the stovetop, adding a little bit of broth if needed.

Yes, you can make this recipe in a slow cooker. After browning the beef, transfer it to the slow cooker along with the vegetables, wine, broth, and herbs. Cook on low for 7-8 hours or on high for 4-5 hours until the beef is tender.

Yes, if you prefer fresh herbs, you can use 2-4 times the amount specified for dried herbs. Fresh rosemary and marjoram work great in this recipe.

Yukon gold potatoes are ideal for this recipe because they have a creamy texture and hold up well during braising. However, you can also use other waxy potatoes like red potatoes.

Yes, you can add other root vegetables like carrots or parsnips. These would pair nicely with the braised beef and absorb the flavorful cooking liquid.

This dish has a subtle heat from the cayenne pepper, but it is not overly spicy. If you prefer a milder version, you can omit the cayenne or reduce the amount.

The beef should be fork-tender but not falling apart. It should have a rich, deep flavor and a melt-in-your-mouth texture. If it's not quite there, you can continue cooking it for another 30 minutes.

Yes, you can adapt this recipe for a pressure cooker or Instant Pot. After browning the beef, follow the recipe steps, but cook under high pressure for about 45 minutes, allowing the pressure to release naturally.

Serve the braised beef and potatoes in a bowl with the cooking liquids spooned over the top. You can garnish with freshly chopped parsley, chili flakes for a bit of heat, and serve with fresh lemon wedges on the side.

Comments

Brandon Jones

05/19/2023 08:07:02 AM

This dish is known as Osso Bucco in Italy, featuring the cut of meat with the shank bone. The delectable jelly-like interior of the shank bone adds a marvelous touch to the dish. Each region in Italy has its own unique version, incorporating various root vegetables. Braised beef and potatoes is a standout recipe to perfect. It is ideal for slow cooking in a crockpot: start by simmering on the stove and then transferring everything to the crockpot for convenience. Cook on low heat throughout the day or on high for approximately 3 hours. This method allows you to enjoy a flavorful meal without the need for constant monitoring.

Anthony Taylor

05/08/2023 07:11:37 AM

This dish was absolutely fantastic! I decided to throw in some carrots as well, and I feel that next time, I'll opt for dry herbs instead of fresh. Despite adding a generous amount of fresh herbs, I found that it wasn't quite enough. A tip I'd recommend is to check on the meat after about 1 1/2 hours of cooking. I removed it after 2 hours and the shank was already incredibly tender. I took out the meat, cooked some potatoes for around 30 minutes, and then returned the meat for the final 30 minutes to prevent it from becoming mushy. The end result was delicious - yum!

Joshua Robinson

03/20/2024 12:36:26 PM

Is it possible to make this using an Instant Pot?

Eric Parker

12/27/2022 01:14:34 AM

I tried this recipe for the first time yesterday and my family absolutely adored it (and so did I). Since we aren't big fans of oregano or marjoram, I omitted those and used fresh rosemary from our garden instead. I can't wait to make this dish again. It was truly outstanding.

Steven Adams

10/10/2023 05:24:00 AM

This recipe has quickly become a beloved choice in our household!

Charles Baker

07/27/2023 04:41:21 PM

Absolutely delightful! Chef John has done it again with this amazing recipe! The aroma while cooking is heavenly, and the taste is even more divine. The beef is incredibly tender and simply melts in your mouth. I had never tried cooking with beef shanks before, but it turned out to be a breeze. This dish is perfect for entertaining guests!

Kenneth Johnson

11/01/2023 08:37:19 AM

I left a previous review but it seems to have disappeared. This recipe is hands down the best for comfort food. Make sure to use beef shanks - you won't regret it. Although I usually prefer chuck roast, the shanks are just amazing! The flavors are absolutely fabulous. I also like to add cremini mushrooms during the last fifteen minutes of cooking.

Donna Wright

09/28/2022 10:54:51 AM

Here is the rewritten review: I am absolutely blown away by how delicious this recipe turned out! It was well worth the time and effort I put into it. I only swapped the sirloin for round steak, thinking it would be a better fit for this dish, and it worked perfectly! This dish is a definite winner and something to boast about. Thank you, Chef John, for this amazing recipe! (Cue a bow of appreciation!)

Michael Evans

05/16/2024 07:02:02 AM

Fantastic base recipe. I decided to use 2 pounds of stew meat and my own blend of seasonings. After patting the meat dry with paper towels, I seasoned it with a BBQ-type seasoning I had received for free. Following the instructions, I browned the meat before adding a total of 3 cups of beef broth (non-alcoholic, as I didn't have wine). To deglaze the pan, I used 1/2 cup of broth and a few splashes of red wine vinegar. Once I bloomed the seasonings and poured in the remaining broth, I included a couple of splashes of Worcestershire sauce as directed. I cooked it at a lower temperature for a longer duration, at 280°F for 2 hours. After that, I added large cubes of potatoes that I had tossed with oil, salt, and pepper, and cooked for an additional hour. The end result was perfect. I will definitely make this dish again since it was a convenient recipe that allowed me to prepare it and let it cook without constant attention.

Mary Martin

05/02/2025 07:30:31 AM

I made this dish for my in-laws and there were hardly any leftovers - I'll definitely need to double the amount of meat next time because it was incredibly delicious. I easily found the shank at my local Publix. The instructions were simple to follow, and the aroma in the house was heavenly.

Larry Davis

02/18/2025 02:05:27 AM

I followed the recipe exactly but added a couple of carrots, and it turned out amazing! The potatoes were cooked to perfection after an hour - they had a great texture and flavor. This dish was truly delicious, another hit from Chef John!

Laura Wright

04/03/2023 09:04:04 AM

This method is excellent for preparing a generous portion of beef! I cooked it using a chuck roast and red potatoes, and the result was fantastic. The leftovers were equally delicious. To reheat the potatoes, we placed them on parchment paper and baked at 350 degrees for approximately 30 minutes, and they turned out even more delicious that way!

Michelle Nguyen

08/03/2024 12:29:54 PM

My wife had pulled out a chuck roast from the freezer, intending to follow the Joy of Cooking recipe that involves sticking an onion with three cloves. However, I came across Chef John's recipe just in time and decided to try it out instead. It turned out to be a huge success and has now become a regular part of our braising rotation. I opted for red wine and marjoram for this dish.

audio version

Cook Time: 15 minutes