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Generating an image for this exact recipe… Osso buco braised with balsamic and rosemary, with roasted sweet potato

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Recipe details

Osso buco braised with balsamic and rosemary, with roasted sweet potato

Name: Osso buco braised with balsamic and rosemary, with roasted sweet potato
Total time: 190 min
Yield: 1
Cuisine: Italian
Ingredients: 400 g beef shank cross-cut / osso buco; 250 g sweet potato; 75 g yellow onion, sliced; 30 ml balsamic vinegar; 200 ml low-sodium beef stock; 10 ml olive oil; 1 g fresh rosemary, chopped; 2.5 g kosher salt; 0.5 g black pepper

EN RU

Balsamic-rosemary braised bone-in beef shank served with roasted sweet potato wedges and its reduced pan sauce. A dinner idea with ingredients and cooking steps in one place.

≈ 96 kcal/100 g · ≈ 357 kcal/serving

190 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 buco400 g
sweet potato250 g
yellow onion, sliced75 g
balsamic vinegar30 ml
low-sodium beef stock200 ml
olive oil10 ml
fresh rosemary, chopped1 g
kosher salt2.5 g
black pepper0.5 g

Cookware and utensils

Heavy Dutch oven with lid
Tongs
Baking sheet
Parchment paper
Cutting board
Chef’s knife
Instant-read thermometer

Directions

01
Heat the oven to 425°F / 220°C.
Products
No products at this step
Action
Preheat
Time
10 min
Temperature
425°F / 220°C
02
Cut the sweet potato into wedges.
Products
sweet potato — 250 g
Action
Cut
Time
5 min
Temperature
Room temperature
03
Toss the sweet potato wedges with half the olive oil and half the salt.
Products
sweet potato — 250 g; olive oil — 10 ml; kosher salt — 2.5 g
Action
Toss
Time
2 min
Temperature
Room temperature
04
Arrange the wedges on a parchment-lined baking sheet.
Products
sweet potato — 250 g
Action
Arrange
Time
1 min
Temperature
Room temperature
05
Roast the sweet potato until browned and tender.
Products
sweet potato — 250 g
Action
Roast
Time
35 min
Temperature
425°F / 220°C
06
Pat the beef shank dry with paper towels.
Products
beef shank cross-cut / osso buco — 400 g
Action
Dry
Time
3 min
Temperature
Room temperature
07
Season the beef shank with the remaining salt and black pepper.
Products
beef shank cross-cut / osso buco — 400 g; kosher salt — 2.5 g; black pepper — 0.5 g
Action
Season
Time
2 min
Temperature
Room temperature
08
Heat the remaining olive oil in the Dutch oven over medium-high heat.
Products
olive oil — 10 ml
Action
Heat
Time
2 min
Temperature
Medium-high heat
09
Brown the whole beef shank on both broad sides.
Products
beef shank cross-cut / osso buco — 400 g
Action
Brown
Time
8 min
Temperature
Medium-high heat
10
Transfer the beef shank to a plate.
Products
beef shank cross-cut / osso buco — 400 g
Action
Transfer
Time
1 min
Temperature
Hot
11
Cook the onion until translucent.
Products
yellow onion, sliced — 75 g
Action
Cook
Time
6 min
Temperature
Medium heat
12
Pour the balsamic vinegar and beef stock into the Dutch oven.
Products
balsamic vinegar — 30 ml; low-sodium beef stock — 200 ml
Action
Pour
Time
2 min
Temperature
Simmering liquid
13
Return the beef shank to the pot and add the rosemary.
Products
beef shank cross-cut / osso buco — 400 g; fresh rosemary, chopped — 1 g
Action
Nestle
Time
1 min
Temperature
Simmering liquid
14
Cover the Dutch oven and braise the beef shank until fork-tender.
Products
beef shank cross-cut / osso buco — 400 g
Action
Braise
Time
105 min
Temperature
325°F / 165°C
15
Check that the thickest meat reaches at least 195°F / 90°C internally.
Products
beef shank cross-cut / osso buco — 400 g
Action
Check
Time
1 min
Temperature
At least 195°F / 90°C internal
16
Rest the beef shank for 10 minutes.
Products
beef shank cross-cut / osso buco — 400 g
Action
Rest
Time
10 min
Temperature
Warm
17
Serve the beef shank with the roasted sweet potato wedges and pan sauce.
Products
beef shank cross-cut / osso buco — 400 g; sweet potato — 250 g
Action
Serve
Time
2 min
Temperature
Hot

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