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Recipe details

Osso Buco with Pomegranate and Sweet Potato

EN RU

Bone-in cross-cut beef shank slowly braised in pomegranate juice and beef stock with sweet potato, cumin, coriander, and lemon. A dinner idea with ingredients and cooking steps in one place.

≈ 170 kcal/100 g · ≈ 169 kcal/serving

225 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 buco450 g · about 1 inch thick
sweet potato, peeled and halved lengthwise1 pcs
neutral cooking oil15 ml
yellow onion, sliced75 g
garlic cloves, sliced2 pcs
unsweetened pomegranate juice180 ml
beef stock240 ml
ground cumin2 g
ground coriander1 g
kosher salt1.5 g
lemon1 pcs

Cookware and utensils

6-quart heavy pot with lid
Tongs
Chef’s knife
Cutting board
Wooden spoon

Directions

01
Pat the shank dry and season it with salt, cumin, and coriander.
Products
beef shank cross-cut / osso buco — 450 g · about 1 inch thick; kosher salt — 1.5 g; ground cumin — 2 g; ground coriander — 1 g
Action
Season
Time
5 min
Temperature
room temperature
02
Heat the oil in the heavy pot over medium-high heat.
Products
neutral cooking oil — 15 ml
Action
Heat
Time
3 min
Temperature
medium-high heat
03
Brown the shank on both sides in the oil.
Products
beef shank cross-cut / osso buco — 450 g · about 1 inch thick
Action
Brown
Time
8 min
Temperature
medium-high heat
04
Transfer the shank to a plate.
Products
beef shank cross-cut / osso buco — 450 g · about 1 inch thick
Action
Transfer
Time
1 min
Temperature
hot
05
Cook the onion and garlic until fragrant and lightly golden.
Products
yellow onion, sliced — 75 g; garlic cloves, sliced — 2 pcs
Action
Cook
Time
6 min
Temperature
medium heat
06
Pour the pomegranate juice and beef stock into the pot.
Products
unsweetened pomegranate juice — 180 ml; beef shank cross-cut / osso buco — 240 ml
Action
Pour
Time
2 min
Temperature
medium heat
07
Return the shank to the pot and place the sweet potato beside it.
Products
beef shank cross-cut / osso buco — 450 g · about 1 inch thick; sweet potato, peeled and halved lengthwise — 1 pcs
Action
Arrange
Time
2 min
Temperature
simmering
08
Cover the pot and simmer the shank and sweet potato until tender.
Products
beef shank cross-cut / osso buco — 450 g · about 1 inch thick; sweet potato, peeled and halved lengthwise — 1 pcs
Action
Slow-simmer
Time
180 min
Temperature
very low simmer
09
Squeeze the lemon over the finished dish.
Products
lemon — 1 pcs
Action
Finish
Time
2 min
Temperature
hot; beef at least 145°F / 63°C internally
10
Rest the shank in the broth before serving.
Products
beef shank cross-cut / osso buco — 450 g · about 1 inch thick
Action
Rest
Time
15 min
Temperature
resting, at least 145°F / 63°C internally

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