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Generating an image for this exact recipe… Osso buco with Cider, Fennel, and Roasted Sweet Potato

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Recipe details

Osso buco with Cider, Fennel, and Roasted Sweet Potato

Name: Osso buco with Cider, Fennel, and Roasted Sweet Potato
Total time: 210 min
Yield: 1
Cuisine: Italian
Ingredients: 1 pcs beef shank cross-cut / osso buco; 250 g sweet potato; 15 ml olive oil; 120 g fennel bulb, sliced; 50 g shallot, sliced; 2 pcs garlic cloves, smashed; 120 ml dry apple cider; 240 ml beef stock; 1 pcs fresh thyme sprig; 1.5 g kosher salt; 0.3 g black pepper

EN RU

Bone-in beef shank cross-cut braised in dry apple cider with fennel and thyme, served with roasted sweet potato. A dinner idea with ingredients and cooking steps in one place.

≈ 94 kcal/100 g · ≈ 410 kcal/serving

210 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 potato250 g
olive oil15 ml
fennel bulb, sliced120 g
shallot, sliced50 g
garlic cloves, smashed2 pcs
dry apple cider120 ml
beef stock240 ml
fresh thyme sprig1 pcs
kosher salt1.5 g
black pepper0.3 g

Cookware and utensils

Dutch oven
Chef’s knife
Cutting board
Tongs
Baking sheet

Directions

01
Heat the oven to 325°F / 165°C.
Products
No products at this step
Action
Preheat
Time
10 min
Temperature
325°F / 165°C
02
Rub the sweet potato with half the olive oil.
Products
sweet potato — 250 g; olive oil — 15 ml
Action
Rub
Time
2 min
Temperature
Room temperature
03
Place the sweet potato cut-side down on the baking sheet.
Products
sweet potato — 250 g
Action
Place
Time
1 min
Temperature
Room temperature
04
Roast the sweet potato until tender.
Products
sweet potato — 250 g
Action
Roast
Time
55 min
Temperature
325°F / 165°C
05
Season the beef with salt and pepper.
Products
beef shank cross-cut / osso buco — 1 pcs; kosher salt — 1.5 g; black pepper — 0.3 g
Action
Season
Time
2 min
Temperature
Room temperature
06
Heat the remaining olive oil in the Dutch oven.
Products
olive oil — 15 ml
Action
Heat
Time
3 min
Temperature
Medium-high heat
07
Brown the beef on both sides.
Products
beef shank cross-cut / osso buco — 1 pcs
Action
Brown
Time
8 min
Temperature
Medium-high heat
08
Sauté the fennel and shallot until softened.
Products
fennel bulb, sliced — 120 g; shallot, sliced — 50 g
Action
Sauté
Time
6 min
Temperature
Medium heat
09
Sauté the garlic and thyme.
Products
garlic cloves, smashed — 2 pcs; fresh thyme sprig — 1 pcs
Action
Sauté
Time
1 min
Temperature
Medium heat
10
Pour in the cider and scrape the browned bits.
Products
dry apple cider — 120 ml
Action
Deglaze
Time
3 min
Temperature
Simmering
11
Add the beef stock.
Products
beef shank cross-cut / osso buco — 240 ml
Action
Add
Time
1 min
Temperature
Simmering
12
Return the beef to the Dutch oven and cover it.
Products
beef shank cross-cut / osso buco — 1 pcs
Action
Cover
Time
2 min
Temperature
Simmering
13
Braise the beef in the oven until fork-tender.
Products
beef shank cross-cut / osso buco — 1 pcs
Action
Braise
Time
150 min
Temperature
325°F / 165°C; final internal temperature at least 195°F / 90°C
14
Rest the beef for 15 minutes.
Products
beef shank cross-cut / osso buco — 1 pcs
Action
Rest
Time
15 min
Temperature
Warm
15
Spoon the braising vegetables and sauce over the beef and sweet potato.
Products
beef shank cross-cut / osso buco — 1 pcs; sweet potato — 250 g; fennel bulb, sliced — 120 g; shallot, sliced — 50 g; beef shank cross-cut / osso buco — 240 ml; dry apple cider — 120 ml
Action
Serve
Time
3 min
Temperature
Hot

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