Braised Orange & Chili Beef Shanks
Indulge in the rich, savory flavors of Braised Orange & Chili Beef Shanks, a hearty and satisfying dish that presents an exciting twist on the traditional Italian Osso Bucco. This recipe features tender beef shanks enhanced with a zesty hint of orange and a kick from chili pepper, all simmered to perfection with aromatic vegetables and herbs. The resulting dish is ideal for serving over egg noodles, wild rice, or creamy garlic mashed potatoes, making it a perfect choice for cozy dinners or special occasions.
4
Servings
500
Calories
19
Ingredients
Ingredients
beef shanks
4 (cut 1 1/2 inches thick)
flour
1/4 cup (for dredging)
salt
1/2 teaspoon (to taste)
pepper
1/2 teaspoon (to taste)
olive oil
1/4 cup (for browning)
onion
1 large (diced)
garlic cloves
8 (smashed)
celery ribs
3 (diced)
carrots
3 large (cut into 1/2 inch slices)
hot chili pepper
1 (whole)
orange zest
1/2 teaspoon (optional)
sage
1/4 teaspoon (dried)
parsley
1 teaspoon (dried or fresh)
thyme
1/4 teaspoon (dried)
bay leaf
1 (whole)
beef stock
1 cup (low-sodium)
red wine
3/4 cup (dry)
tomatoes
4 large (skinned and chopped)
pancetta
3 ounces (diced)
Instructions
1
Preheat your oven to 325°F (160°C).
2
In a shallow dish, mix together the flour, salt, and pepper. Dredge each beef shank in the flour mixture, ensuring they are well coated.
3
In a large stainless steel pan, heat the olive oil over medium-high heat. Once hot, add the beef shanks and sear them for 2-3 minutes on each side until they develop a rich brown crust. Remove the browned shanks from the pan and set aside.
4
In the same pan, add the chopped carrots, diced onion, smashed garlic cloves, diced celery, and pancetta. Sauté the mixture for 2-3 minutes until the vegetables start to soften and the pancetta renders some fat.
5
Stir in the herbs (sage, parsley, thyme, and bay leaf) and sauté for another 2-3 minutes to release their flavors.
6
Add the whole chili pepper and the orange zest to the pan, cooking for an additional 2-3 minutes to infuse the mixture.
7
Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to boil for 3-4 minutes, reducing slightly.
8
Introduce the beef stock and chopped tomatoes into the pan, stirring well.
9
Return the beef shanks to the pan, nestling them into the sauce, or transfer everything to a Dutch oven if desired.
10
Cover and place in the preheated oven. Braise for 120 minutes, or until the beef shanks are fork-tender and the flavors have melded beautifully.
Nutrition Information
30g
Fat
20g
Carbs
37.5g
Protein
2g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What are Braised Orange & Chili Beef Shanks?
This dish is a savory, hearty twist on the traditional Italian Osso Bucco, featuring beef shanks simmered with orange zest, chili pepper, aromatic vegetables, and herbs.
How many servings does this recipe yield?
The recipe is designed to yield 4 servings.
What is the calorie count for one serving?
Each serving contains approximately 500 calories.
What temperature should the oven be preheated to?
The oven should be preheated to 325°F (160°C).
How thick should the beef shanks be cut?
The beef shanks should be cut approximately 1.5 inches thick.
What is used to dredge the beef shanks?
The beef shanks are dredged in a mixture of flour, salt, and pepper.
How long should the beef shanks be seared?
Sear the beef shanks for 2-3 minutes on each side until a rich brown crust develops.
What kind of oil is used for browning the meat?
The recipe calls for 1/4 cup of olive oil for browning.
Which vegetables are sautéed for the base?
The base includes chopped carrots, diced onion, smashed garlic cloves, and diced celery.
Why is pancetta included in the recipe?
Pancetta is sautéed with the vegetables to render fat and add a deep savory flavor to the braise.
What herbs are used to season the dish?
The recipe uses sage, parsley, thyme, and a whole bay leaf.
When do I add the chili pepper and orange zest?
Add the whole chili pepper and orange zest after the vegetables and herbs have been sautéed, cooking for 2-3 minutes to infuse the mixture.
What liquid is used to deglaze the pan?
A 3/4 cup of dry red wine is used to deglaze the pan.
How long should the red wine boil during deglazing?
The wine should boil for 3-4 minutes to reduce slightly before adding other liquids.
What type of beef stock is recommended?
Low-sodium beef stock is recommended for this recipe.
How should the tomatoes be prepared?
The four large tomatoes should be skinned and chopped before being added to the sauce.
Can I use a Dutch oven for this recipe?
Yes, you can transfer the shanks and sauce to a Dutch oven before placing them in the oven for braising.
How long do the beef shanks need to braise in the oven?
The beef shanks should braise for 120 minutes (2 hours).
How do I know when the beef shanks are finished cooking?
The beef shanks are ready when they are fork-tender and the flavors have melded together.
What are the recommended side dishes for this beef?
This dish is ideal served over egg noodles, wild rice, or creamy garlic mashed potatoes.
How much protein is in each serving?
Each serving contains 37.5g of protein.
What is the fat content of this dish?
There are 30g of fat per serving.
How many carbohydrates are in a serving?
There are 20g of carbohydrates per serving.
Is there fiber in this recipe?
Yes, each serving provides 2g of fiber.
How many garlic cloves are used?
The recipe uses 8 smashed garlic cloves.
Is the orange zest mandatory?
The orange zest is listed as optional, though it provides the signature zesty hint for the dish.
Should the chili pepper be chopped?
No, the recipe specifies using one whole hot chili pepper.
What type of pan is best for searing?
A large stainless steel pan is recommended for searing the beef shanks.
What is the total number of ingredients in this recipe?
There are 19 ingredients in total.
What are the main flavor profiles of this dish?
The dish features a rich, savory profile with citrus notes from orange and a mild kick from chili pepper.