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Recipe details

Osso buco with Sweet Potato

EN RU

Bone-in beef shank cross-cut braised in a tomato and beef-stock sauce with sweet potato, onion, celery, and thyme. A dinner idea with ingredients and cooking steps in one place.

≈ 144 kcal/100 g · ≈ 369 kcal/serving

58 minMediumItalian

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

beef shank cross-cut / osso buco1 pcs
sweet potato, peeled and cubed180 g
yellow onion, diced40 g
celery stalk, diced40 g
crushed tomatoes120 ml
low-sodium beef stock120 ml
olive oil15 ml
all-purpose flour20 g
dried thyme1 g
black pepper0.5 g
kosher salt1.5 g

Cookware and utensils

Heavy oven-safe Dutch oven
Chef’s knife
Cutting board
Tongs
Measuring spoons

Directions

01
Pat the beef shank dry and season it with salt and pepper.
Products
beef shank cross-cut / osso buco — 1 pcs; kosher salt — 1.5 g; black pepper — 0.5 g
Action
Season
Time
2 min
Temperature
Room temperature
02
Heat the olive oil in the Dutch oven over medium-high heat.
Products
olive oil — 15 ml
Action
Heat
Time
2 min
Temperature
Medium-high heat
03
Brown the shank on both sides in the oil.
Products
beef shank cross-cut / osso buco — 1 pcs
Action
Brown
Time
6 min
Temperature
Medium-high heat
04
Cook the onion and celery in the pot until softened.
Products
yellow onion, diced — 40 g; celery stalk, diced — 40 g
Action
Soften
Time
4 min
Temperature
Medium heat
05
Stir the flour and thyme into the vegetables.
Products
all-purpose flour — 20 g; dried thyme — 1 g
Action
Stir
Time
1 min
Temperature
Medium heat
06
Pour in the tomatoes and stock and scrape the browned bits from the bottom.
Products
crushed tomatoes — 120 ml; beef shank cross-cut / osso buco — 120 ml
Action
Deglaze
Time
2 min
Temperature
Simmering liquid
07
Return the shank to the pot and add the sweet potato around it.
Products
beef shank cross-cut / osso buco — 1 pcs; sweet potato, peeled and cubed — 180 g
Action
Arrange
Time
2 min
Temperature
Simmering liquid
08
Cover the pot and gently braise until the shank is tender.
Products
beef shank cross-cut / osso buco — 1 pcs; sweet potato, peeled and cubed — 180 g
Action
Braise
Time
36 min
Temperature
Low simmer, about 190°F / 88°C
09
Check the thickest meat with a thermometer and serve when it reaches at least 160°F / 71°C.
Products
beef shank cross-cut / osso buco — 1 pcs
Action
Check
Time
1 min
Temperature
At least 160°F / 71°C internal temperature

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