Braised Beef Shank with Vegetables

Ingredients

• 4 beef shank or osso buco (Pieces or slices; approximately 1.2 kg total)
• salt (To taste, for seasoning the meat and the braise)
• black pepper (To taste; used for the meat and again for the vegetables)
• 2 tbsp vegetable oil (For searing and sautéing)
• 3 scallions (Chopped; approximately 45 g)
• 1 green bell pepper (Chopped)
• 1 red onion (Chopped; may be replaced with yellow onion)
• 2 tallo celery (Chopped)
• 2 carrot (Chopped; approximately 150 g)
• 1 tsp garlic powder (Approximately; to taste)
• 1 tsp dried oregano (Approximately; to taste)
• 1 tsp Saborina seasoning or paprika (Use Saborina seasoning; substitute paprika if unavailable)
• 1.5 L water (Add gradually; the author indicates that water was added four times during cooking as the liquid evaporated)
• 2 tbsp Worcestershire sauce (Add during the first boil; estimated amount because it was not specified)

Steps

1. 1

   Season the beef shank pieces on both sides with salt and black pepper.

2. 2

   Heat the oil in a large, heavy pot over medium-high heat. Add the pieces and sear them on both sides, turning them until browned on the outside. They do not need to be fully cooked at this point.

3. 3

   While the meat is searing, chop the scallions, green bell pepper, red onion—or yellow onion—celery, and carrot.

4. 4

   Temporarily remove the meat from the pot and set it aside.

5. 5

   Add the scallions, bell pepper, onion, celery, and carrot to the same pot. Season the vegetables with pepper, garlic powder, oregano, and Saborina seasoning or paprika.

6. 6

   Mix well and sauté the vegetables until they begin to soften and become fragrant.

7. 7

   Pour in enough water to create the cooking liquid. Scrape the bottom of the pot to incorporate the browned flavors.

8. 8

   Return the beef shank pieces to the pot and cover.

9. 9

   Cook covered over low heat for approximately 1 hour and a half, maintaining a gentle simmer. The meat should gradually become tender.

10. 10

    When the liquid reaches its first boil, add the Worcestershire sauce and stir carefully to distribute it throughout the broth.

11. 11

    Cover again and continue cooking. Monitor the liquid level: when it evaporates, add more water and cover again. The author indicates that water was added four times in total, as needed.

12. 12

    Check for doneness by piercing the meat with a fork. When it is very tender and separates easily from the bone, adjust the salt if necessary.

13. 13

    Serve hot with the side dishes of your choice and some of the vegetables and cooking juices.

Notes

The exact amounts of meat, vegetables, seasonings, water, and Worcestershire sauce do not appear in the description or audio; the listed quantities are estimates for four servings. Keep the pot covered and add water gradually to prevent the braise from drying out or burning. The name may vary by country: beef shank, osso buco, or ossobuco.

Nutrition per serving

• main course
• beef
• braised dish
• slow cooking
• home cooking
• lunch
• gluten-free
• high-protein