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Generating an image for this exact recipe… Osso Buco (Beef Shank Cross-Cut) with Pomegranate and Sweet Potato

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Recipe details

Osso Buco (Beef Shank Cross-Cut) with Pomegranate and Sweet Potato

Name: Osso Buco (Beef Shank Cross-Cut) with Pomegranate and Sweet Potato
Total time: 190 min
Yield: 1
Cuisine: Italian
Ingredients: 1 pcs · 1 cross-cut piece, about 1 1/4 inches thick beef shank cross-cut / osso buco; 1 pcs sweet potato, peeled and cut into large wedges; 15 ml olive oil; 1 pcs yellow onion, sliced; 2 pcs garlic cloves, sliced; 15 ml pomegranate molasses; 300 ml chicken stock; 1 pcs lemon; 2 g ground cumin; 1 g ground coriander; 3 g kosher salt

EN RU

A slow oven-braised beef shank cross-cut with pomegranate molasses, lemon, cumin, coriander, and sweet potato. A dinner idea with ingredients and cooking steps in one place.

≈ 535 kcal/100 g · ≈ 138 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 buco1 pcs · 1 cross-cut piece, about 1 1/4 inches thick
sweet potato, peeled and cut into large wedges1 pcs
olive oil15 ml
yellow onion, sliced1 pcs
garlic cloves, sliced2 pcs
pomegranate molasses15 ml
chicken stock300 ml
lemon1 pcs
ground cumin2 g
ground coriander1 g
kosher salt3 g

Cookware and utensils

heavy ovenproof pot with lid
tongs
chef’s knife
cutting board
measuring spoons

Directions

01
Heat the oven to 325°F (165°C).
Products
No products at this step
Action
Preheat
Time
15 min
Temperature
325°F (165°C)
02
Season the beef shank with salt, cumin, and coriander.
Products
beef shank cross-cut / osso buco — 1 pcs · 1 cross-cut piece, about 1 1/4 inches thick; kosher salt — 3 g; ground cumin — 2 g; ground coriander — 1 g
Action
Season
Time
3 min
Temperature
Room temperature
03
Heat the olive oil in the heavy pot over medium-high heat.
Products
olive oil — 15 ml
Action
Heat
Time
3 min
Temperature
Medium-high heat
04
Brown the seasoned beef shank on both sides.
Products
beef shank cross-cut / osso buco — 1 pcs · 1 cross-cut piece, about 1 1/4 inches thick
Action
Brown
Time
8 min
Temperature
Medium-high heat
05
Sauté the onion and garlic until fragrant.
Products
yellow onion, sliced — 1 pcs; garlic cloves, sliced — 2 pcs
Action
Sauté
Time
5 min
Temperature
Medium heat
06
Stir the pomegranate molasses into the onion mixture.
Products
pomegranate molasses — 15 ml
Action
Stir
Time
1 min
Temperature
Medium heat
07
Pour the chicken stock into the pot.
Products
chicken stock — 300 ml
Action
Pour
Time
2 min
Temperature
Simmering liquid
08
Arrange the sweet potato wedges around the beef shank.
Products
sweet potato, peeled and cut into large wedges — 1 pcs
Action
Arrange
Time
3 min
Temperature
Room temperature
09
Cover the pot and braise the beef shank and sweet potato in the oven until tender.
Products
beef shank cross-cut / osso buco — 1 pcs · 1 cross-cut piece, about 1 1/4 inches thick; sweet potato, peeled and cut into large wedges — 1 pcs
Action
Braise
Time
135 min
Temperature
325°F (165°C); safe final internal temperature at least 195°F (90°C) for tenderness
10
Squeeze the lemon over the finished braise.
Products
lemon — 1 pcs
Action
Squeeze
Time
2 min
Temperature
Hot
11
Rest the braise for 10 minutes before serving.
Products
beef shank cross-cut / osso buco — 1 pcs · 1 cross-cut piece, about 1 1/4 inches thick; sweet potato, peeled and cut into large wedges — 1 pcs
Action
Rest
Time
10 min
Temperature
Warm

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