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Preparing the Ingredients:
Preheat the Oven: Preheat your oven to 325°F (163°C).
Season the Beef Shank: Rub the beef shank with salt, pepper, and cayenne, ensuring an even coating.
Chop Vegetables: Dice the onion, celery, and garlic. Cut the potatoes into chunks.
Zest and Juice the Lemon: Zest the lemon and extract its juice. Set aside for later use.
Searing the Beef:
Heat Olive Oil: In an oven-safe Dutch oven, heat olive oil over medium-high heat.
Sear the Beef: Sear the seasoned beef shank on all sides until golden brown. This step adds depth to the flavor.
Building the Flavor Base:
Sauté Aromatics: Add diced onion, celery, and garlic to the Dutch oven. Sauté until the vegetables are tender.
Add Tomato Paste: Stir in tomato paste, allowing it to cook for a minute to enhance its richness.
Deglaze with White Wine: Pour in white wine to deglaze the pot, scraping up any flavorful bits from the bottom.
Braising the Beef:
Introduce Herbs and Spices: Add marjoram (or oregano), rosemary, bay leaf, chili flakes, lemon zest, and lemon juice. Stir to combine.
Pour in Broth and Water: Pour in beef or chicken broth and water. Ensure the liquid covers the beef shank.
Braise in the Oven: Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise for approximately 2.5 to 3 hours or until the beef is tender and easily falls off the bone.
Adding Potatoes:
Include Potatoes: Add the potato chunks to the Dutch oven during the last 45 minutes of braising. This allows them to absorb the savory flavors.
Garnishing and Serving:
Check for Seasoning: Taste the broth and adjust seasoning if needed. Add more salt, pepper, or herbs according to your preference.
Garnish and Serve: Sprinkle chopped Italian parsley over the dish before serving. The vibrant green adds a fresh touch.
Cook Notes and Variations
Elevate your Italian Braised Beef and Potatoes experience with these cook notes and variations:
Wine Varieties: Experiment with different white wine varieties, such as Pinot Grigio or Sauvignon Blanc, to impart unique nuances to the dish.
Root Vegetable Medley: Enhance the dish by adding carrots or parsnips along with the potatoes for a colorful and flavorful root vegetable medley.
Slow Cooker Adaptation: This recipe can be adapted for a slow cooker. Follow the same steps until searing the beef, then transfer everything to the slow cooker and cook on low for 6-8 hours.
Mushroom Infusion: Introduce earthy flavors by adding mushrooms to the pot during the last hour of braising.
Frequently Asked Questions (FAQs)
Unlock the secrets to perfecting Italian Braised Beef and Potatoes with these frequently asked questions:
Q: Can I use a different cut of beef?
A: Absolutely! While beef shank adds richness, you can use other cuts like chuck roast or brisket for equally delicious results.
Q: How do I store leftovers?
A: Store any leftovers in an airtight container in the refrigerator. Reheat on the stove or in the oven for optimal flavor.
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