Healthy Beef Osso Buco with Russet Potatoes in a Dutch Oven

Healthy Beef Osso Buco with Russet Potatoes in a Dutch Oven

Preparation:Season the beef shanks with salt and pepper. Dredge each shank in flour, ensuring it's coated well but shaking off any excess.

  • Prep Time: 20 minutes
  • Cook Time: 4 minutes
  • Servings: 4
Ingredients
  • (1, 4 pack.)4 PK Beef Shanks (Meat on Soup Bones)
  • (To taste) Salt and freshly ground black pepper
  • (1/4 Cup) Whole Wheat Flour (for dredging)
  • (2 Tbsp.) Olive Oil
  • (1) Large Onion, finely chopped
  • (4) Garlic Cloves, minced
  • (1 Cup) Dry Red Wine
  • (1 can (28 ounces)) Crushed Tomatoes
  • (2 Cups) Low-Sodium Beef Broth
  • 2 Bay Leaves
  • 2 Sprigs of Fresh Thyme
  • 2 Sprigs of Fresh Rosemary
  • Zest of 1 Lemon
  • (4) Large Russet Potatoes, peeled and cut into quarters
  • (2 Tbsp.) Fresh Parsley, chopped
  • Parmesan Cheese, freshly grated