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Recipe details
Osso Buco with Apple Cider and Sweet Potato
Bone-in cross-cut beef shank braised with dry apple cider, chicken stock, sweet potato, rosemary, sage, and mustard. A dinner idea with ingredients and cooking steps in one place.
≈ 109 kcal/100 g · ≈ 347 kcal/serving
190 minMediumItalian
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
beef shank cross-cut / osso buco400 g · 1 bone-in cross-cut piece, about 2 inches thick
avocado oil15 ml
sweet potato, peeled and cut into 1-inch chunks225 g
yellow onion, sliced75 g
dry apple cider240 ml
low-sodium chicken stock240 ml
fresh rosemary sprig1 pcs
fresh sage leaves, chopped2 g
garlic clove, smashed1 pcs
Dijon mustard8 g
kosher salt3 g
black pepper0.5 g
Cookware and utensils
Oven-safe Dutch oven with lid
Chef’s knife
Cutting board
Tongs
Wooden spoon
Instant-read thermometer
Directions
01
Pat the osso buco dry and season it with salt and pepper.
Products
beef shank cross-cut / osso buco — 400 g · 1 bone-in cross-cut piece, about 2 inches thick; kosher salt — 3 g; black pepper — 0.5 g
Action
Season
Time
5 min
Temperature
Room temperature
02
Heat the avocado oil in the Dutch oven over medium-high heat.
Products
avocado oil — 15 ml
Action
Heat
Time
2 min
Temperature
Medium-high heat
03
Brown the osso buco on both broad sides and transfer it to a plate.
Products
beef shank cross-cut / osso buco — 400 g · 1 bone-in cross-cut piece, about 2 inches thick
Action
Brown
Time
8 min
Temperature
Medium-high heat
04
Cook the onion and sweet potato until the onion begins to soften.
Products
yellow onion, sliced — 75 g; sweet potato, peeled and cut into 1-inch chunks — 225 g
Action
Sauté
Time
6 min
Temperature
Medium heat
05
Pour in the apple cider and scrape the browned bits from the pot.
Products
dry apple cider — 240 ml
Action
Deglaze
Time
3 min
Temperature
Simmering
06
Add the chicken stock, rosemary, sage, garlic, and mustard.
